Homemade split pea soup is a staple in many Bermudian households, especially when using leftover holiday ham. As the winter weather approaches, this is a great, hearty soup to make all season long.

Serves 6
1 tbsp olive oil
1 medium yellow onion, chopped
1 potato, diced
3 celery stalks, chopped
3 carrots, chopped
1 clove garlic, minced
½ tsp dried thyme or 1 tsp fresh 
4 cups chicken broth
4 cups water
1 bag dried split peas, rinsed
1 ½ pounds ham bone
Salt and pepper to taste

In a large pot, sauté onion and celery in olive oil over medium-high heat for a few minutes, add garlic and sauté for 1 more minute. Add water, chicken broth and split peas. Season with salt, pepper and thyme. Add ham bone into pot, bringing to a boil and reducing heat to low. Cover and let simmer for about an hour. Stir occasionally.

Remove ham from soup, letting rest for 10-15 minutes before shredding into pieces. Add chopped carrots and potato to soup. Allow to simmer for another 30-40 minutes, until the peas and vegetables have broken down. Stir the shredded ham back into the soup, adding more salt and pepper to taste.