1 lb of split peas
2 small carrots diced
3 stalks celery diced
1 med onion diced
1 can chicken stock
1 lb of ham diced
3 cloves garlic smashed
1. Sauté onions and ham in olive oil until onions are translucent.
2. Stir in carrots, celery, garlic and thyme.
3. Add chicken stock and water to bring liquid approximately 1 inch above ingredients in stock pot.
4. Bring to boil and simmer until peas dissolve.