Servings: 12

Prep time: 10 minutes

Cook time: 2 hours

Ingredients

• 2 cups dried green split peas rinsed
• 4 cups water
• 4 cups low sodium chicken broth
• 1 strip kombu seaweed*
• 3 large garlic cloves finely chopped
• 3 large carrots finely chopped
• 3 stalks celery finely chopped
• 1 ½ tablespoons celery leaf fresh, diced
• 3 medium-large red new potatoes peeled and cubed (1/2” cubes)
• 1 bay leaf
• 1 large red onion finely chopped
• 1 ham bone (lightly smoked ideally)
• ¼ cup dry red wine
• ¼ teaspoon dried thyme
• ¼ teaspoon dried basil
• ¼ teaspoon dried marjoram
• ¼ teaspoon dried rosemary
• ¼ teaspoon dried sage
• 1 cup ham cubed (1/2” cubes)
• Salt and pepper to taste

Directions

1. In a soup pot or dutch oven, combine the split peas, water, chicken stock, kombu seaweed, garlic, carrots, celery, celery leaf, potato, bay leaf, onion, ham bone and bring to a boil.
2. Reduce to simmering, cover and cook until split peas are completely soft and become mushy (approximately 60-90 minutes).
3. Add wine, dried herbs and ham.  Allow to simmer 30 additional minutes.
4. Remove kombu seaweed and ham bone. Salt and pepper to taste.
5. Follow instructions above substituting a crock pot, adding all ingredients in Step 1 to the crock pot set for 6 hours.
6. When 6 hours is complete add ingredients in Step 2 and allow to simmer 30 additional minutes for flavors to fully develop.