Recipe courtesy of Judy's Kitchen (http://judyskitchen.blogspot.com)

Adapted from Parade magazine, Judy Collins 
Rating:  9.0 out of 10


1 Tbsp. extra-virgin olive oil

3/4 cup chopped peeled carrots

1 large sweet onion, chopped

3 stalks celery, peeled, chopped

1 large clove garlic (about 2 tsp.), chopped

8 oz. split peas, rinsed, drained

1 ham bone, excess meat cut off, chopped and set aside

32 oz. low-sodium chicken broth

3 cups water (more if needed)

1 Tbsp. Grey Poupon

1 bay leaf

2 Tbsp. low-sodium soy sauce

1 Tbsp. balsamic vinegar

1/2 tsp. Morton kosher salt

1/4 tsp. white pepper

In a Dutch oven, saute carrots, onion, celery and garlic in the oil over medium heat till soft, about 10 minutes.  Add remaining ingredients, raise heat to high, and bring to a full boil.  Reduce heat to low, cover pot and cook about 2 hours, stirring and skimming surface occasionally.  If you like your soup thicker, remove the ham bone and cook soup without cover over medium-high heat until reduced to desired thickness.  Remove from heat and let sit 1 hour at room temperature.  Puree.  Adjust seasonings, adding more salt and pepper if needed.  Add reserved ham chunks to soup; reheat briefly before serving.  Yield:  About 6 servings