Hearty Split Pea and Ham Soup
safflower, canola etc.
carrots coarsely chopped
celery coarsely chopped
coarsely chopped onions
finely shredded cabbage
Large ham bone with some ham still attached
or 1 vegetable bouillon cube or a small ham steak, chopped
dried green split peas
dried summer savory
salt and pepper to taste
fresh minced parsley
or 4 teaspoons dried parsley
Finely shred the cabbage with a sharp knife, mandoline or food processor.
Dice the carrots, onions and celery.
Heat butter and vegetable oil in a large soup or stock pot over medium heat.
When butter is melted, add carrots, celery, onion, garlic and cabbage.
Saute for about five minutes, stirring often.
Add water, split peas, spices and ham bone ( or chopped ham or vegetable bouillon).
Turn up the heat and bring to a rolling boil.
Reduce heat to medium or medium low.
Cover and simmer soup for 6-8 hours, stirring every few hours.
Remove ham bone and cut remaining ham off the bone into bite size pieces (or shreds) and return ham to the soup.
Stir in parsley.
Season with salt and pepper to taste.
Serve soup hot with fresh bread or cornbread.
Use a ham bone for great flavor.
If you don't have a ham bone, add a cube of vegetable boullion.
Can also use a ham steak and add chopped ham.