½ pound butter
2 ribs celery, medium dice
2 carrots, medium dice
1 large onion, medium dice
Salt and pepper as needed
1 ham bone with meat
8 ounces split peas
1 quart of water
1 cup chicken stock
In a large stock pot or Dutch oven, melt the butter over medium heat and sweat the mirepoix of diced vegetables until they change color to light brown.
Add the ham bone and sear on all sides.
Add 1 cup of water and cover with lid. Let cook for about a half an hour, check liquid level periodically so that it doesn’t go dry and burn.
Turn the heat to low, and add the split peas, the cup of chicken stock, and stir well, cover again, and let cook for another half an hour.
Check the ham bone. You want the meat to be falling off the bone, if it is not yet releasing the meat, cook and cover for another half an hour on low heat
Pull the ham bone out and place in a bowl to cool. Add another cup of water to the soup and stir well. Add salt and pepper and simmer uncovered, continue to stir.
When the ham bone has cooled, pull the meat off the bone, and roughly chop up the ham, being careful to pull any bone, gristle, or fat out of the meat.
Add the chopped ham to the soup, more water if need and let the soup simmer until the desired thickness, and the split peas have amalgamated in the soup
Simmer for 10 minutes, at this point you can season however you like, or add additional ingredients like cooked rice, potatoes, or barley.