House Pea Soup

• 2 tablespoons olive oil
• 2 onions chopped
• 1 tablespoon chopped garlic
• 1 pound green split peas picked over
• 4 ounces low sodium chicken broth 14 1/2 ea
• 4 cups water
• 1 shank smoked ham
• 2 smoked ham hocks
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon freshly ground black pepper
• 6 celery stalks chopped
• 5 carrots slender, thinly sliced

1. Heat oil in 5-quart pot over medium-high heat. Add 1 chopped onion (about 2 cups) and 1/2 tablespoon garlic. Cook until softened, stirring often, about 4 minutes. Add peas, broth, water, ham shank, bay leaves, thyme and pepper, then bring to a boil, reduce heat and simmer, covered, 1 hour.
2. Remove ham shank, trim meat off bone and return meat to pot. Discard bone. Add celery, carrots and remaining chopped onion and garlic. Simmer, covered, stirring occasionally, until carrots are tender and soup slightly thickened, about 40 minutes.
3. Adjust seasoning to taste. Can be served immediately, refrigerated up to 4 days or frozen for up to 1 month. (Note: The soup thickens considerably when stored in the refrigerator or freezer.)
4. When ready to serve, gently reheat, stirring in water until it's the consistency you like. The soup should be thick and well-seasoned.

olive oil, onions, garlic, chicken broth, water, ham, ham hocks, bay leaves, thyme, freshly ground black pepper, celery, carrots slender

Taken from www.yummly.com/recipe/House-Pea-Soup-1658860 (may not work)