Split Pea & Smoked Ham Soup

When you get an urge to create something you just have to go with it...why I felt like making soup in the steamy, sticky, swamp-like heat of DC that has been going on for two months now I do not know. One of the great things though about making a pot of soup is that you can freeze individual servings of it and take them out as needed--or, put them in your lunchbox and you can say soup's on by lunch time.

2 tablespoons olive oil

1/2 medium onion, chopped

1 bay leaf

1 pound dried green split peas
1 smoked ham hock or ham shank
Kosher salt and pepper to taste

In a medium pot or large soup pot, saute the onions in oil until they are transparent and have a little brown on them. Medium-medium high heat will work. Remove from heat and add the dried split peas and the ham. Add enough water to cover the ingredients, and season with salt and pepper. I always use kosher salt. Bring to a boil.

Cover, stir, and cook on low until the peas turn into liquid. This will take about 2.5 hours. While cooking, check to see if the water has evaporated, but unless you are cooking it at too high a heat, it shouldn't. You may need to add more water as the soup continues to cook.

Once the peas have turned into a lovely green liquid, remove the pot from heat and let it stand so it will thicken. Remove ham from the bone and add to the soup. Some carrots would really add to the color of this dish. Stir in the ham and garnish with fresh thyme on top.