Split Pea Soup

This is the last of my Easter left-overs recipes. My grandpa grew up on a pig farm and his favorite meal was split pea soup with ham. I think he would have really liked this one. It's simple but it makes great use of the left-overs from a ham dinner.

Split Pea Soup
Makes: 6 servings

6 cups water
1 ham hock (or bone left-over from a ham dinner)
1 tbsp olive oil
1/2 onion, 1/2" dice
1 lb split peas
1 cup ham, finely diced
1/2 tsp cracked black pepper
1 - 2 tsp chicken bouillon

• Make the ham broth by covering the ham bone with the six cups of water. On high heat, bring to a boil, then cover and reduce the heat to low. Simmer for one hour.
• Remove the ham bone from the broth. Set the broth aside.
• In the bottom of a large soup pot, saute the onion in the olive oil over medium heat until soft, about five minutes.
• Add the six cups of ham broth, split peas, ham, and black pepper. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, until the peas are tender, about one to one and a half hours.
• If the soup seems too thick, add some water.
• Test the soup, if it tastes a little bland, add some chicken bouillon, one teaspoon at a time.
• Serve with a piece of crusty bread.