Split Pea With Ham Soup - cooking recipe

Ingredients

1 (12 ounce) bag split peas
2 tablespoons olive oil
1 medium onion, diced
2 stalks celery, diced
2 large carrots, diced (or 3 medium)
1 (32 ounce) carton chicken stock, plus 2 cups water
1 ham bone, with plenty of meat left on it (or 2 cups diced ham)
2 bay leaves
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
salt and pepper, to taste

Preparation

Put the peas into a strainer and rinse until the water coming out of the bottom is clear. Pick over to ensure that there are no twigs or small rocks in there.
Heat olive oil in a stock pot or dutch oven. Saute the onion and celery until soft, about 5 minutes.
Add the stock and water to the pot and bring to a boil. It's OK if the ratio isn't precise since cartons of stock seem to come in different sizes these days. Just make sure you have 6 cups of liquid in total.
Add ham bone, bay leaves, rosemary, and thyme. Partially cover and simmer for 1/2 hour.
Add carrots and diced ham (if you are using it). Partially cover and simmer for another 1/2 hour, or until peas are soft.
Add salt and pepper to taste.