As aired on March 7, 2012
Recipe Courtesy of Chef Bryan Woolley
1 cup dried split peas
4 cups chicken stock
2 cups cubed ham
1 cup chopped carrots
1 cup chopped celery
1 large onion, coarsely chopped
1 cup diced Klondike potatoes
1 tsp garlic powder
1/4 cup freshly chopped parsley
salt and pepper to tasteDirections:
1. Combine the split peas, chicken stock, and cubed ham in a large pot. Bring to a boil and reduce heat to a simmer. Cover the pot and cook the split peas for approximately 1 hour or until tender. Be sure to check the chicken stock before and replenish if needed.
2. Add the carrots, celery, onion, Klondike potatoes, and garlic powder. Stir to combine and continue cooking for approximately 20 minutes or until the vegetables are tender.
3. Stir in the chopped parsley, adjust the salt and pepper to your personal tastes and serve with a slice of crusty bread. Enjoy!