Sportsglutton Split Pea Soup

Note: Fenugreek has a taste similar to that of maple syrup; you most likely could substitute the fenugreek seeds and leaves for a small splash of maple syrup (add a little at a time, you do not want the soup to be sweet). Only have the fenugreek seeds? Just omit the leaves. Only have the leaves? Add a pinch at the beginning and end. Ajwain can be substituted with thyme and caraway.

1. Crush the spices in a mortar and pestle or in a spice grinder (leave them whole if you prefer).

2. Heat olive oil in a heavy soup pot over medium heat. When it is heated, add the spices. Toast for 30 seconds or until fragrant.

3. Add garlic and shallots. Cook, stirring, for 2 minutes.

4. Add pepper, celery and carrots. Stir and cook for 4 minutes.

5. Season with salt and pepper. Stir in 2 cups of the split peas and the ham bone. Pour in the broth.

6. Cover and simmer on low for an hour. Add the remaining split peas.

7. Continue to simmer on low for about 30 minutes to 1 hour until the split peas added first are soft and dissolve into the broth and the ones added last are soft enough to eat but not falling apart.

8. Remove the ham bone. When cool enough to touch, pick any meat left on the bone off and stir into the soup along with the pinch of fenugreek leaves.

9. Serve with warm naan or pita. Can be topped with yogurt or sour cream and cilantro if desired.