Ingredients
-
2 1/2
-
4
-
1
-
3
-
1
-
2
-
2
-
2
-
2
-
2
-
-
-
-
-
Directions
Steps
|
1
Done
|
In a Large Stockpot, Combine the Ham, Bay Leaves, and 3 Quarts of Water. Bring to a Boil. Reduce the Heat to a Low Wimmer Until the Meat Is Tender, About 2 1/2 Hours. |
|
2
Done
|
Remove the Ham from the Stockpot and Pick It Into Bite Sized Pieces. Return to the Stockpot. Add the Split Peas, Potatoes, and Thyme to the Stock. Cook Until Tender, About 20 Minutes. |
|
3
Done
|
in a Large Saute Pan Heat the Olive Oil on Medium High. Saute the Onions, Carrots, Garlic and Celery. Add the Butter and Sugar. Cook the Vegetables Until Carmelized, 12 to 15 Minutes. |
|
4
Done
|
Add the Vegetables and Potatoes to the Split-Pea Pot. Simmer Until the Potatoes Are Tender, About 10 Minutes. Add the Salt and Pepper to Taste and a Splash of Balsamic Vinegar. |
