Split Pea & Ham Soup, On the Fly

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I've been cooking and documenting, but not posting. So hold on, there's going to be a flurry of quick posts, and not only because I've been lazy and am now making up for it (although that is partly true), but also because I've been making quick and easy meals, after intense cycling classes at the gym.

I hate working out for too many reasons to list here, but lately, I've been hating it because it leaves me little time to cook. Instead, I get home late, and am too sweaty and tired to pour myself a glass of wine, much less prepare a fancy meal. Oh, I have been missing those fancy meals.

This soup, not fancy. It is good, and comforting. It requires little of your attention, and tastes better the next day, so make a big batch. The ham is obviously optional, if meat is not your thing, but it sure adds a nice salty flavor. I made this with whatever I had on-hand, without following any recipe, so the below measurements are rough, but, you get the idea.
Split Pea and Ham Soup

1 large carrot, chopped 
2 stalks of celery, chopped
black forest ham, I used about a cup, chopped
yellow peas, about 1 lb, rinsed and picked over
chicken or vegetable stock, 4-5 cups
bay leaf
salt and pepper
olive oil

1) Heat your oil and add carrots. Cook for about 5 minutes, then add celery and ham. Cook for an additional 5 minutes.
2) Add your peas, stock, bay leaf. Season with salt and pepper, cover and bring to a boil. Once at a boil, lower heat and simmer for 30-40 minutes. You might need to add more stock, or water.
3) Taste, adjust seasoning, and serve with some crusty bread. 

This is one of the few soups I enjoy chunky. It's especially good on a chilly night, in front of the TV. 

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