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.