Ingredients

1 tablespoon olive oil
2 medium carrots, thinly sliced
2 stalks celery, chopped
1 large onion, finely chopped
3 quarts water
16 oz pkg green split peas
2 small ham shanks or small picnic ham
2 teaspoons chicken base or instant chicken bouillon
1/2 teaspoon garlic powder
1/2 teaspoon thyme leaves
1/4 teaspoon black pepper
1 bay leaf

Instructions

In 6-quart Dutch oven or stockpot, heat olive oil over medium heat until hot. Add carrots, celery and onion; cook until softened, about 6 minutes. In blender container, combine carrots, celery and onions with 1 cup water. Puree until smooth. Return to Dutch oven or stockpot. Add remaining water; increase heat to high and bring to a boil. Add split peas, ham shank, chicken base, garlic powder, thyme leaves, black pepper and bay leaf. Reduce heat and simmer, uncovered, 2 1/2 hours. Remove ham shank; trim meat off bone and return meat to pot. Heat until soup reaches desired thickness.

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