Country Style Split Pea Soup

Serves 6

• 1/2 large chopped onion
• 2 minced cloves of garlic
• 1 tsp. butter (or olive oil)
• 1 cup green or yellow split peas
• 1 quart ham or chicken broth (we used a 14 oz. can of vegetable broth and a 32 oz. can of chicken broth, plus the rinse water, so it was more than a quart)
• 1 bay leaf
• 1 stalk diced celery
• 2 carrots diced
• 2 (red) potatoes diced
• 1 cup diced cooked ham (we used the leftovers from an Easter ham and boiled the bone in with the broth)
• dash of pepper (there is plenty of salt in the broth, so there's no need to add it with the pepper)

1. In large saucepan or pot, saute onion and garlic in butter (or oil) until just tender (about 5 minutes).
2. Add broth, peas, bay leaf and pepper. Heat to boiling. Reduce heat to simmer.
3. Add ham. Cover and simmer until peas are just tender, stirring occasionally (about 30 minutes).
4. Add vegetables to soup. Cover and simmer until vegetables are just tender and still retain their shape and texture (about 20 minutes).