Dice up the Onion (1), Celery (2 stalks), and Carrot (1).
2.
In a heated pot, add a drizzle of Extra-Virgin Olive Oil (as needed).
3.
Add the Garlic (2 cloves) and diced vegetables. Cook on medium-low heat.
4.
Meanwhile, chop up the Ham (1 cup) into 1-inch cubes. Add it to the pan of vegetables.
5.
Add in Yellow Split Peas (1 1/2 cups).
6.
Pour in enough Water (to taste) to cover the peas by an inch. Season with Salt (to taste) and Ground Black Pepper (to taste). Bring to a boil then turn heat to low. Cook for 45 minutes to an hour.
7.
When the soup is thick and smooth, add in the secret ingredient: Dijon Mustard (2 Tbsp). Stir into the soup until it dissolves. Add Fresh Dill (4 Tbsp).
8.
Serve in bowls and enjoy!
Nutrition Per Serving
CALORIES
445
FAT
9.6 g
PROTEIN
25.5 g
CARBS
62.5 g
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