1. Soak the peas overnight in 6 cups of cold water. Drain and put in a heavy soup kettle with the ham bone, 10 cups of water, bay leaves, onions, and celery. Cover and simmer 1 hour. You can add salted pork. Keep adding water if soup becomes dry.
2. Simmer another hour longer and continue adding water if soup dries.
3. Remove bones, salted pork, and bay leaves. Use a blender or food processor to puree soup. Blend with ham or add ham back into soup after blending.
4. I like to blend or mash part of my pea soup and leave some texture. If the soup not thick enough, add 1/2 cup of light cream.
5. Top with sour cream, sliced green onions, bacon bits, or other favorite topping.
Tip: I used four back bones of a pig to flavor the soup.
2 cups dried split peas
1 tablespoon of olive oil
2 medium onions, coarsely chopped
4 medium stalks celery, chopped
2 large carrots, peeled and chopped
4 quarts vegetable broth (low-sodium, if desired)
1 clove garlic, minced or pressed
1 bay leaf, whole
2 (19 ounce) cans cooked yellow split peas
Black pepper to taste
Soak the peas overnight in 6 cups of cold water. Drain and put in a heavy soup kettle and 10 cups of water. Cover and simmer 2 hours. Sautee onions in olive oil. After cooking onions for several minutes, add onions to pea broth. Add remaining ingredients and simmer approximately one hour and peas are soft. Remove bay leaf before serving.