Lauren's Peas Porridge

Ingredients

• 1 bag (1 lb.) split peas

• 1 smoked ham hock or ham bone (optional). Bacon or pancetta may also be used.

• 2 cups each chopped carrots, onion and celery

• Chicken stock/water

• 1 tsp. Dried Thyme

• 1 tsp. Herbs de Provence 

• 2 Bay leaves

• 1 tsp. Smoked paprika (optional)

• 2 tsp. Each Garlic salt and pepper, or to taste

• Olive oil

Directions

1. Dice the onion, carrot, and celery. Add to a large pot with olive oil and saute for a few minutes. 

2. Add the split peas, ham hock, and enough chicken stock and/or water to cover the ingredients.  You can also add lentils, barley, quinoa, steel cut oats, etc. as you like! More grains = a thicker soup. Adjust liquid as needed.

3. Add the herbs to your taste. 

4. Simmer uncovered until the soup is the consistency you like, 60-90 minutes.
   (Keep in mind that the soup will thicken when it chills!)

5. Remove the ham bone and let it cool. Take off the meat, chop,
   and add it back to the soup.

6. Adjust salt and pepper to taste.

7. Serve with crusty bread, if you like! 

8. Sprinkle with fresh herbs of your choice and taste, if desired.

Great for breakfast, lunch or dinner!