Extra Meaty Split Pea Stew

• 2 cups split peas
• 12 cups chicken broth
• 3 celery ribs, chopped
• 3 large carrots, chopped
• 6 small red potatoes, cubed (peeling is optional)
• 1 onion, diced
• 1 jalapeno, diced
• 1 tablespoon garlic, minced
• 1 bay leaf
• 1 dash red pepper flakes
• 2 beef bouillon cubes
• 14 teaspoon garlic sea salt
• 14 teaspoon black pepper (freshly ground if possible)
• 1 leftover ham bone (optional) or 1 smoked ham hock (optional)
• 1 lb fully cooked smoked sausage, sliced and quartered

1. Wash and dry your peas.
2. Add to a large pot along with chicken broth.
3. Bring to a boil.
4. Let boil for 10 minutes, then turn the fire compltely off, cover, and let it sit for 45 minutes.
5. Return to a boil.
6. Add everything except sausage to pot and return to a boil again.
7. Turn heat down to medium low, cover, and simmer for 1 hour.
8. Remove the ham bone or hocks and bay leaf.
9. If there is any meat on your ham bone, cut it off into bite size pieces and add back to the soup.
10. Meanwhile, add sausage to pot, turn the heat up to medium and cook 15 minutes more.
11. I know it smells good, but let it cool down because it WILL seriously burn your tongue!
12. Serve with fresh french bread if desired.

peas, chicken broth, celery, carrots, red potatoes, onion, garlic, bay leaf, red pepper, garlic, black pepper, ham bone, sausage

Taken from www.food.com/recipe/extra-meaty-split-pea-stew-287831 (may not work)