Pea Soup

Recipe courtesy of wrysmyguy

1 1/2 lb ham (get low sodium) from the deli cut into small chunks

1 pound green split peas

2 large carrots, coarsely chopped (2 cups)

2 large celery stalks, chopped (2 cups)

1 large onion, coarsely chopped (1 cup)

2 garlic cloves, chopped

2 32-ounce cans chicken broth

1 bay leaf

1 teaspoon dried thyme leaves

1 teaspoon salt

Combine all the ingredients in a large, heavy stockpot. Bring to a boil over high heat. Reduce heat to low; cover and cook, stirring occasionally, for 2 hours or until the vegetables are very tender, adding up to 2 cups more broth if necessary. Add salt, 1/2 teaspoon at a time, tasting after each addition.