razzberry

• 1 T. olive oil
• 1 yellow or white onion, diced
• 2 sticks of celery, diced
• 3 cloves garlic, minced
• 2 bay leaves
• 1 tsp. dried oregano
• 1 tsp. dried basil
• ¼ tsp. red pepper flakes
• ¼ tsp. salt
• ¼ tsp. black pepper
• 1 tsp. worcestershire sauce
• 8 cups stock (chicken or vegetable)
• 16 oz. dried green split peas
• 2 ham hocks
• Salt and black pepper, to taste

Heat a large pot over medium heat. Add olive oil. Wait 1 minute, then add onion and celery. Cook for 5 minutes, stirring occasionally. Add garlic and cook for 2 minutes. Toss in the next 10 ingredients. Give everything a good stir. Put a lid on the pot and let simmer for 60 minutes. Carefully remove the ham hocks to a cutting board. Pull the ham off in chunks. Throw away the bone and add the ham back into the soup. Cook for an additional 15 minutes. Ladle the soup into bowls. Serve with crusty, rustic bread.

Serves 6.

— Gwion Raven