Split Pea Soup

Ingredients

• 1-1.5 pounds dried split peas
• 3 tablespoons butter
• 1 cup finely chopped yellow onions
• 1/2 cup finely chopped celery
• 1/2-1 cup finely chopped carrots (2-3 big carrots)
• 1 tablespoon minced garlic
• 1 pound ham, diced
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/8-1/4 teaspoon crushed red pepper flakes
• 8 cups water
• 2 teaspoons fresh thyme

Steps

1. Place peas in a large pot or bowl, cover with filtered water by at least 2 inches and soak 8 hours. Drain peas and set aside.
2. In a large pot, melt butter over low heat. In medium heat, saute onions and cook for about 2 minutes or until onions become clear.
3. Add celery and carrots, cook until soft, about 3 minutes.
4. Add garlic and cook for another 30 seconds.
5. Add ham and stir. If ham is not precooked, cook until ham is browned.
6. Add drained peas, salt, pepper, red pepper flakes, and cook for 2 minutes. Add 8 cups of water and thyme. Cook covered for 20-30 minutes or until peas are tender, stirring occasionally.
7. Cook uncovered until soup is the right thickness, for 30-45 minutes. Stir every 5 minutes. Add water if it becomes too thick. It should be pretty thick when it's ready.