Split Pea Soup with Ham, Bay Leaves, Epazote and Red Bell Pepper

Ingredients

• 1 large onion, diced
• 1 T olive oil
• 6 cups chicken stock, ham stock, or water with chicken soup base
• 1 lb. green split peas
• 2 fresh bay leaves or 1 dried bay leaf
• 1/2 – 1 tsp. dried Epazote, optional
• 1-2 diced red bell peppers
• 2 cups or more diced ham
• Optional: Ham flavor base
• Salt/pepper to taste

Directions

1. Warm the oil in a large, sturdy soup pot. Stir in the diced onion and cook for about 3-4 minutes, until it has begun to soften.
2. Pour in the chicken stock, ham stock, or water with chicken base, then add the bay leaves, split peas, and Epazote if you’re using it. If you have a ham rind, tuck it into the pot now; if you don’t, you can stir in 1-2 T ham flavor base instead.
3. Bring the soup to a gentle simmer and cook it there, giving it a stir now and then, for about 1 hour. You’re looking for the peas to break down and start melting into the broth. Depending on how fresh the dried split peas are, the timing can vary.
4. As it simmers, add water once or twice if the soup gets thicker than you’d like.
5. Take out the ham rind and the bay leaves.
6. Stir in the red bell pepper, or carrots, along with the ham. Continue cooking for 30-40 minutes, until the vegetables are tender and the soup tastes nicely blended.
7. Add salt and freshly ground black pepper to taste.
8. Serve the soup hot.