Looking for Recipie

Looking for WLS homemade split pea soup recipie..any help out there? Jannine

Someone posted this recently on one of the messageboards. Jennifer Green Split Pea Soup With Ham 1/2 lb of dried green split peas 4-6 cups of water 1 Ham Hock or Ham Bone with meat still on it 1 bay leaf 1/2 white or yellow onion, chopped 2 stalks celery, chopped 1 carrot, chopped 2 garlic cloves, minced 1/2 tbsp oil salt, pepper to taste Wash and drain the dried peas. Watch out for tiny ROCKS in the peas... the occur every so often and can break your teeth if left in! If you'd like to, cut off the ham from the bones, cube it and set aside. Some people leave it on and then cut it off after cooking, but cutting it off before will decrease the saltiness of the soup. Heat up the oil in a large pot, add the onion, celery, and carrot. Cook over medium heat until softened, about 3-5 minutes. Add the garlic and cook for about 1 minute more. Add the water, peas, ham bones, bay leaf, and bring to a boil. Cook half covered over low heat for about 1 to 1.5 hours stirring occasionally. When you get near the end of cooking, you can add the cubed ham if you've reserved it. Add salt and pepper to taste. Delicious split pea soup is now ready! Split Pea Soup Close-up: One important note for this split pea soup is that depending on the saltiness of your ham and how much you put in, you will need to adjust both the amount of water and added salt. The good news is that you can add the water before or after, or anytime without affecting the overall quality. The split pea soup with ham keeps in the fridge for at least a few days. You'll notice the consistency gets really thick when refrigerated. Just add some water before nuking or re-boiling it. This is a great way to make use of Thanksgiving leftovers. As I've said before, you want to stand up and claim that ham bone in the name of Cheap Eats before the other relatives do! If they argue, remind them that the holidays are a time for the spirit of giving, hehe. The ham bone imparts a smoky subtle taste to the soup. It's good enough for me, but those who like a lot of flavor may want to substitute a can or so of vegetable stock for an equal amount of water. Note, that if you do that you may need to increase the water or cut back on the salt.