Ham and Split Pea Soup

Put the dried peas in a large bowl and cover with water by 2 inches. Let them soak for 8 hours or overnight. Then drain the peas and set aside.

In a large stock pot melt the butter over a medium-high heat. Add the onions, and cook for about 2 minutes. Stir in the celery and carrots and cook until everything is getting soft, about 3 minutes. Add garlic, and cook for another minute. Stir in the chopped ham, and let it begin to brown. Add the drained peas, salt, pepper, and red pepper flakes and stir to get everything mixed together.

Pour in the chicken stock and add the bay leaf. Let it simmer for about 1 hour, stirring occasionally, until the peas become tender. Add water as needed if the soup gets too thick. Remove the bay leaf, season with additional salt and pepper if needed, and serve.

Notes: For a thicker and creamier soup, puree 1/2 of the drained peas before adding them.

Adapted from Food Network.