3 medium onions, peeled and diced
3 medium carrots, peeled and diced
3 stalks celery, plus the inner leaves, chopped
4 cloves garlic, peeled and crushed
4 tablespoons bacon fat or olive oil
4 cups / 700g mixed yellow and green split peas, soaked overnight
6 teaspoons Worcestershire sauce
2 teaspoons dried rosemary
2 teaspoons dried thyme
2 large or 5 small bay leaves
freshly ground pepper
2 quarts / 2 litres chicken or vegetable broth (stock)
1 quart / 1 litre water
1 lb / 450g ham, cubed into 1/2” chunks, optional
salt and pepper, to taste
1. In a large stockpot or saucepan, saute the onions, carrots, celery and garlic in the bacon fat or olive oil over a low heat with the lid on. Cook until the onion is translucent.
2. Drain the split peas and rinse them in cold water, then throw in with the vegetables.
3. Add the Worcestershire sauce, herbs, and pepper, then stir everything with a wooden spoon.
4. Pour in the liquid, raise the heat, and bring to the boil with the lid on. Once boiling, bring down the heat to a low simmer for about half an hour.
5. Add the ham and simmer another 45 minutes.
6. Once the peas have disintegrated, salt the soup and add more pepper, to taste.
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