Title: The World's Best Low-Fat Split Pea Soup
Categories: Soup
Yield: 8 Quarts

2	c	Split peas
3	qt	Water
		Meaty ham bone
		Olive oil
		Ham, cut into bite-size
		Pieces
3	lg	Potatoes, cut into large
		Dice
2	lg	Onions, cut into large dice
4		Or 5 medium carrots, sliced
		1/4-inch thick
2	c	Sliced celery, 1/4-inch
		Thick
2	c	Sliced mushrooms, not too
		Thin
1	lg	Can diced tomatoes with
		Juice
2		Or 3 bay leaves
2		Or 3 cloves garlic, minced,
		Optional
		Pan drippings from baking
		Ham
1	qt	Water
2	ts	Basil
1	ts	Oregano
1	ts	Rosemary
1	ts	Sage
2	ts	Summer savory
1/2	ts	Nutmeg
2	c	Frozen corn

Put split peas, water and meaty ham bone in large soup kettle. Bring to boil, skimming off any scum that comes to top. Simmer 1 hour, uncovered. Remove bone and set aside to cool; pick off all the meat and set aside. In minimal amount of olive oil, brown (in small amounts) the diced ham, potatoes, onions, carrots, celery and mushrooms. Set aside. Add the browned ham/vegetables, the meat from the bone, tomatoes, bay leaves, garlic, pan drippings and the quart of water to the soup pot. Cover and simmer soup for another hour, stirring occasionally. Grind finely the basil, oregano, rosemary, sage and summer savory; add along with nutmeg and frozen corn during the last 15 minutes of cooking. Thin soup with water to desired consistency. Serve with hot cornbread and salad.

Taken from The Riverside Press Enterprise (March 16, 1995)

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