Dice up the
Celery (2 stalks)
In a heated pot, add a drizzle of
Extra-Virgin Olive Oil (as needed)
Garlic (2 cloves)
and diced vegetables. Cook on medium-low heat.
Meanwhile, chop up the
Ham (1 cup)
into 1-inch cubes. Add it to the pan of vegetables.
Yellow Split Peas (1 1/2 cups)
Pour in enough
Water (to taste)
to cover the peas by an inch. Season with
Salt (to taste)
Ground Black Pepper (to taste)
. Bring to a boil then turn heat to low. Cook for 45 minutes to an hour.
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 (1/4 cup)
Serve in bowls and enjoy!