Split Pea Soup With Ham

• 1 whole Bone From A Baked Ham Or Ham Shank With Leftover Meat Attached
• 1 Tablespoon Salt
• 1 teaspoon Pepper Or To Taste
• 1 leaf Bay Leaf
• 8 cups Water
• 1 pound Dried Split Green Peas, Rinsed And Picked Through
• 1 teaspoon Dried Thyme
• 2 cups New Potatoes Cut Into 1/2 Inch Pieces
• 1 Tablespoon Olive Oil
• 2 Medium Onions, Chopped
• 2 Large Carrots, Chopped
• 3 stalks Celery With Leaves, Chopped
• 3 cloves Minced Garlic

1. Place ham bone, salt, pepper and bay leaf in an 8-quart pot with the water. Bring to a boil over medium heat, then reduce to low and simmer for 1 1/2 hours. Remove the bone from the pot. Pull the meat away from the bone, and chop or dice it into small pieces. Set ham aside and discard the bone. Remove and discard the bay leaf as well.
2. Add the peas and thyme into the pot. Cover and simmer for 30 minutes. Uncover the pot and continue to simmer an additional 15 minutes.
3. Add the potatoes and simmer another 15 minutes.
4. In the meantime heat the oil in a large skillet over medium heat. Add the onions, carrots and celery and cook for 5 to 7 minutes or until the onions are translucent. Add the garlic and season a bit of salt and pepper. Cook for another 3 minutes then remove from heat and set aside.
5. After the potatoes have simmered for 15 minutes, add the the diced ham and the vegetables into the soup and simmer an additional 10 minutes. Season with additional salt and pepper to taste.

ham, salt, pepper, water, green peas, thyme, new potatoes, olive oil, onions, carrots, stalks celery, garlic

Taken from tastykitchen.com/recipes/soups/split-pea-soup-with-ham-2/ (may not work)