Pea Soup

Pea Soup
If the soup is too thin at the end of step 3, continue to simmer, uncovered, until desired consistency is reached. If it is too thick, thin it with a little water. (It will thicken as it cools.)

Prep time: appx 10 minutes
Cooking time: appx 1.5 hours (although most of it consists only of occasional stirring)
Makes 6-7 servings

Ingredients:
2 tablespoons olive or vegetable oil
1 large onion, chopped fine (about 1.5 cups)
Kosher salt
2 medium garlic cloves, minced or pressed through garlic press
7 cups water
1 ham steak (about 1 pound), skin removed, cut into quarters
4 slices thick-cut bacon (about 4 ounces), left whole
1 pound green split peas (about 2 cups), picked through and rinsed
2 sprigs fresh thyme
2 whole dried bay leaves
2 medium carrots, peeled and cut into 1/2-inch pieces (about 1 cup)
1 medium celery rib, cut into 1/2-inch pieces (about 1 cup)
Ground black pepper
Large pot or Dutch oven with a lid

Instructions:
1. Heat oil in large pot over medium-high heat. When oil starts to shimmer, add onion and ½ teaspoon salt;
cook, stirring frequently, until softened, about 3 to 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Then add water, ham steak, bacon, peas, thyme, and bay leaves.
2. Increase heat to high and bring to simmer, stirring frequently to keep peas from sticking to bottom. Reduce heat to low, cover, and simmer until peas are tender but not falling apart, about 45 minutes.
3. Remove ham steak, cover with foil or plastic wrap to prevent drying out, and set aside. Stir in carrots and celery; continue to simmer, covered, until vegetables are desired level of tenderness and peas have almost completely broken down, about 30 minutes longer.
4. When cool enough to handle, shred ham into small bite-size pieces with two forks. Remove and discard thyme sprigs, bay leaves, and bacon slices. Stir ham back into soup and return to simmer. Season to taste with salt and pepper and serve.