Yellow Pea Soup

500g dried yellow split peas

1 tbsp olive oil

2 sticks of celery diced fine

1 onions diced fine

½ tsp dried thyme

½ tsp dried oregano

½ tsp dried marjoram

250g cooked smoked ham or bacon

2 liters chicken stock

Rinse the split peas in cold water and leave to soak overnight. Drain and

put them to one side. Put a large soup pot on a low heat and add the oil.

Brown either the bacon or ham. Remove the meat. Add the celery, onions,

and dried herbs. Cook for 10 minutes, stirring occasionally until soft.

Add the peas, ham/bacon and stock and heat until simmering. cook with

the lid on for an hour or more. Roughly mash the peas with a

potato masher.