Split Pea Soup

Ingredients

• 2 tablespoon s(28ml) olive or cooking oil
• \1 1/2 pound s(679.5 g) diced Leftover ham
• 1cup(115 g) chopped onions
• 1tablespoon(8 g) minced garlic
• 1 celery, diced
• 1 - \1 1/2 cup s(128-192 g) diced carrots ( about 2 medium carrots )
• 1pound(453 g) dried split green peas
• 1cup(122 g) medium-diced red boiling potatoes, unpeeled (3 small)
• 7-8 cup s(1, 659-1, 896ml) chicken stock or water
• 1/2 teaspoon(0.5 g) dried oregano
• 1-2 teaspoon s(4-8 g) creole seasoning
• 1/4-1/2 teaspoon(0.5-1 g) cayenne pepper
• salt and pepper to taste

Instructions

1. Pour 1 tablespoon olive oil into a large dutch pot and heat over medium heat. Add diced ham and cook until golden brown, about 5 7 minutes. Remove and set aside.
2. Throw in onions, garlic, and celery into the pot, saute frequently until onion is soft and translucent. About 3 to 5 minutes.
3. Add in carrots, dried peas, potatoes, and stock, bring to a boil. Season with oregano, creole seasoning , cayenne pepper, salt, and black pepper to taste. Mix thoroughly to fully combine all ingredients, cover pot with the lid and cook on low, occasionally stirring to prevent burns, until veggies are soft and desired consistency has been reached about 30 45 minutes.
4. When the soup is ready, return the ham to the pot and serve warm.