INGREDIENTS
8 cups
water (or 4 cups low-sodium chicken broth, 4 cups water)
1
small ham bone or ham hock (optional but preferred!)
1
medium yellow onion, finely diced
1
+ ½ cups diced carrots
1 tbsp
butter
2 tbsp
Olive Oil
2 cups
(a 1 lb. bag) of dry split peas, rinsed
2 cups
diced ham
2
bay leaves
2
sprigs thyme
1 1/2 tbsp
onion powder (optional)
1 tbsp
minced garlic
1 tsp
salt (optional: the ham bone adds salt to the soup already)
1
large russet potato, diced into cubes