1 cup dry yellow split peas, rinsed (the original recipe called for green, so I’m sure you can use whichever you prefer.)
4 cups chicken broth
4 cups water
1 meaty ham bone
1/2 tsp thyme
1 tsp Johnny’s Seasoning
2 Tbsp olive oil
1 Tbsp butter
2 cups carrots, diced
1 onion, coarsely chopped
2 cloves garlic, pressed
3 medium potatoes, peeled and diced
Combine peas, broth, ham bone, thyme and Johnny’s Seasoning in a Dutch oven or stockpot; bring to a boil. Reduce heat and simmer for 45 minutes, partially covered, stirring occasionally.
Meanwhile, heat olive oil and butter in a separate pot on medium-low heat. Add carrots and onions. Stir occasionally and keep it partially covered. After about 5 min, add the potatoes and garlic. Stir, turn off heat, and keep partially covered.
Remove ham bone and set aside to cool. Add vegetable mixture to soup and continue simmering for 20-30 min. Stir occasionally and keep it partially covered. You want the potatoes to be really tender.
When the ham bone is cool, remove the meat. Add to the soup and simmer another 15 minutes.
In the last 15 minutes, I used my Mix ‘N Chop to break down the potatoes and peas some for a thicker soup. This is optional.
According to the original recipe, you should use an enamel-coated dutch oven. Uncoated cast-iron or aluminum dutch ovens may darken the food or slow cooking times. I used my non-stick stock pot.
It really did make about 8-10 servings. We have leftovers. I will probably freeze some of it for another day.