Souper Spiced Ham And Split Peas

• 1 bag (16 Oz. Bag) Dried Split Peas
• 2 cups Cubed Ham
• 1 cup Sliced Carrots, No Peeling Needed (about 6 Whole)
• 1 box (26-32 Oz. Box) Chicken Stock, Msg Free
• 4 cups Water
• 3/4 cups Diced Onion (1 Large)
• 3 cloves Pressed Or Finely Chopped Garlic
• 3 Tablespoons Olive Oil
• 2 teaspoons Turmeric
• 2 teaspoons Tarragon
• 1 teaspoon Dry Powdered Mustard
• 2 teaspoons Brown Mustard With Horseradish

1. Sort split peas to remove stones. Saute olive oil, onion and garlic in a large soup pot or Dutch oven until onions are fully translucent and beginning to brown. Add split peas (no need to pre-soak), stir. Add chicken broth and water. Fifteen minutes later, add carrots, continue to boil. Add ham and all spices to your taste. Stir every so often.
2. The soup is done when the peas begin to dissolve into the broth. You can help that process by mashing them a bit. Serve hot. Reheats beautifully. Freezes well.

ham, carrots, chicken, water, onion, garlic, olive oil, turmeric, tarragon, powdered mustard, brown mustard

Taken from tastykitchen.com/recipes/soups/souper-spiced-ham-and-split-peas/ (may not work)