Homemade Split Pea Soup

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Servings: 3 a pot full approx quarts

Course: Baking & Bread, Pork & Sausage, Soups & Stews, Vegetables

8 Cups water
2 Cups (a 1 pound bag) of dry split peas
2 Tablespoons olive oil
1 Tablespoon butter or margarine
2 Cups chopped onions
2 Cups chopped carrots
ham bone
2 Cups diced ham
2 bay leaves
1 & 1/2 Tablespoons onion powder
1 Tablespoon minced fresh garlic
2 Teaspoons salt. (you may need less as the ham is already salty)
1 Large russet potato (or 2 small) you can either use a raw potato OR a previously baked potato

First Method: peel and chop up a raw potato and add to the soup…when potato is cooked, you can serve the soup.
Second Method: I prefer shoving a potato in the oven, baking it while the soup is just starting to cook. When the potato is baked, remove and leave on the counter. This allows it time to cool enough to be handled without burning yourself. Then when it is time to add the potato portion, I simply peel the baked potato, chop it up and dump it in the soup and continue cooking for an additional 40 minutes. either way is fine.