Split Pea Soup

4-5 long carrots, peeled, and cut into chunks
1-2 small onions, diced
2 garlic cloves, minced
1 celery stalk, diced
2 Tbsp safflower or olive oil
1 1-lb ham steak, cut into cubes
1 Tbsp Herbs de Provence (or Thyme if you don’t have it)
1 bay leaf
Salt and pepper
1 lb green split peas
1 quart water
2 cups chicken stock

In a large saucepan add safflower oil, celery, carrots, and onions and cook until onion is tender. Add ham, cloves, and spices, cook just a couple minutes. Add peas, water and stock- bring to a boil. Cover and reduce heat, cooking under an hour until peas have “burst” and are tender/creamy.