Split Pea, Ham & Potato Soup

Ingredients:

• 1 tablespoon neutral-flavored oil
• 1 medium yellow onion, chopped
• 2 stalks celery, diced, diced
• 3 cloves garlic, finely grated or minced
• 1 pound leftover Gluten Free Ham, diced
• 1 pound dried split peas
• 1 large bay leaf
• 5 cups gluten free chicken broth (or 2 tbsp. "Organic Low-Sodium" Better Than Bouillon Base + 5 cups water)
• 2-1/2 cups water
• 2 russet potatoes

Instructions:

1. Preheat a large heavy saucepan over medium heat. Reduce heat to low and add the onion, celery, and garlic. Saute until the onions are translucent, 6 to 8 minutes.
2. Add the ham, split peas, bay leaf, chicken broth, and water. Stir and simmer for 1 hour, stirring occasionally.
3. While the soup simmers, peel the potatoes and cut them into 3/4 to 1-inch cubes. After 1 hour of simmering, add the potatoes and cook until the potatoes and peas are tender, about an additional 20 minutes. Season with salt and plenty of ground black pepper. Garnish with chopped ham, fried in a small skillet and Gluten Free Seasoned Croutons, if desired.

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