The World’s Best Pea Soup

•    2 bags split peas

•    ½ cup olive oil

•    4 large yellow onions

•    4 large carrots

•    4 celery stalks

•    4 cloves of garlic

•   2 Medium Yukon potatoes

•    1 gallon fat free chicken stock

•    8 ounces of diced ham or 1 large ham hock

•    2 teaspoons peppercorns

•    2 teaspoons summer savory

•    4 bay leaves

•    2 teaspoons of dried thyme

Equipment 

•    Large aluminum bowl

•    Large soup pot

Preparation 

Use the steel Knife in the Cusinart and finely chop:

•    onions

•    carrots

•    celery & garlic

•   peeled Yukons, chop very finely

Add veggies except the potatoes to aluminum bowl and mix when all assembled; this will be a full bowl 

•    Heat the oil in the soup pot over medium heat

•    Add the veggies from the bowl and sauté for about 7 minutes, stirring frequently

•    Add the stock, peas, ham, potatoes, peppercorns, summer savory, bay leaves, and thyme

•    Bring to a boil

•    Reduce to a simmer (lowest heat), cover, and simmer for about 2 hours

Pull out the bay leaves

If you use ham hocks, separate the meat, slice into small nibbles, and add back to the soup

Add salt and pepper to taste

Serve or freeze 

About 15 servings. 

Contributed by  Dick and Diana Gough. 

I originally got the recipe for this from a soup specialty book but have modified it several times over the years.  I remembered pea soup from my childhood, but have no idea of the recipe my mother used.  This is a really great pea soup.