1# Bag Dried Split Peas (yellow was used here)
1 Tbspn Olive Oil
1 Large Onion - chopped small
1 Large Carrot - chopped small
1 Stalk Celery - chopped
4 Cups Chicken Stock
4 Cups Water
1/2# Lean Ham - cubed small
1/4 Tspn Dried Thyme
1/4 Tspn Marjoram
1 Bay Leaf
Kosher Salt & Fresh Ground Pepper to taste
Rinse the peas in cold water, place in a soup pot, and cover with water then bring to a boil. Boil for 3 minutes, skimming off any foam that forms. Drain the peas and wipe the pot clean with a dry dish towel.
Put the oil into the pan over medium heat. Sweat the onions for 3-4 minutes, until they soften, but do not brown them. Add the carrots and celery; sweat them for an additional 2 or 3 minutes. Add in the peas, and then cover with the stock & water, stirring to combine.
Bring to a boil, and then add in the ham, thyme, marjoram and bay leaf. Cover and reduce the heat to low, cooking for about 1-1/2 hours.
Taste and season with salt & pepper.