Split Pea Soup

This is a perfect re-purpose for that leftover ham bone from your spiral sliced ham! 

16 oz bag dry green split peas
2 quarts cold water
1 ham bone (if available)
12-16 oz ham (leftover or diced cooked ham)
1 medium onion (diced)
1/2 tsp salt
1/2 tsp pepper
1/8 tsp of oregano
3 ribs celery (chopped)
3 carrots (chopped)
1 Russet potato (peeled & diced)

Stove-top Method:
In large stock pot, cover peas with water, bring to a boil, simmer for 2 minutes, then let set for 1 hour.

Once peas are soaked, add ham, onion, salt, pepper, and oregano. Cover, bring to a boil, then simmer for 1 hour, stirring occasionally. 

Add celery, carrots, and potatoes. Cook another 30-40 minutes, or until vegetables are tender.

Crock Pot Method:
In large stock pot, cover peas with water, bring to a boil, simmer for 2 minutes, then let set for 1 hour.

Pour entire contents of stock pot into crock pot. Stir in chopped ham, onion, salt, pepper, oregano, celery, carrots and potato. Stuff ham bone deep in the middle of the crock pot. Cook on low 8-10 hours (high 4-6 hours). 

*Remove ham bone before serving. Cut up any large chunks of meat into bite-size pieces.