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 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. …