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Martha Stewart’s recipe!
1 tablespoon olive oil
1 chopped medium onion
4 carrots, thinly sliced
3 celery stalks, thinly sliced
1 tablespoon dried thyme leaves
1 can (14.5 ounces) reduced-sodium chicken broth
1 bag (16 ounces) green split peas
2 cups of chopped, cooked ham
•In a heavy pot with a lid, heat oil over medium. Add onion, carrots, celery, and thyme; season with pepper. Cook until vegetables begin to soften, 5 to 8 minutes.
•Add broth, split peas, ham, and 5 cups water. Bring to a boil, reduce heat to medium-low, and partially cover; simmer until peas are soft, 30 to 45 minutes.