The weather said split pea soup with ham.

The soup is made using green and yellow split peas.

It’s made from part of a ham I had leftover and a ham bone (I always save the ham bones and toss them in the freezer for occasions just like this one), chopped celery, a chopped onion, a chopped bunch of carrots, two bay leaves, fresh herbs which are still growing in the garden.

I didn’t have any bone broth made so I simply used one salt free beef broth and two vegetable broth. Each container is 32 ounces so it gives me enough liquid as per the instructions on the bags of dried split peas. That is your semi-homemade component for this soup.

How you put it together is first you sauté your diced up vegetables in a little bit of extra-virgin olive oil with some salt. Then you add the ham and the hambone. Then you add your fresh herbs – in my case it was sage and thyme and even a little rosemary. Then I added the dried peas, and after that, the broth.

Now it’s just perking along on the stove at a super low temperature. After a while I will turn it off and let it cool down and see where I am.

For those of you who know I like Great Jones pots this is their big stock pot.

Bon appétit!