Ham and Split Pea Soup

The days have turned cold, but we're still spending lots of time outside.  There's no better feeling than returning home to the comforting smell of hot soup throughout the house.  This soup makes use of leftover ham, but you can omit the ham for a vegetarian option.  I don't cook the ham in the soup these days as Little Man doesn't eat ham yet;  I simply stir ham into the bowls of those who are eating it.  Depending on if you are serving ham or not, you need to adjust the salt -- more salt if no ham.  The timing for this soup is very dependant on the temperature at which you cook it.  You can have it ready in an hour and a half if you keep it at a good boil, three hours if you use a high simmer, or 8 hours in a crockpot.

• 9 cups chicken or vegetable stock
  
• 2 1/2 cups yellow split peas, well rinsed
  
• 3 carrots, peeled and grated
• 3 stalks celery, backs peeled and diced
• 1 onion, diced
• 1 Tbsp tarragon
• 1 bay leaf
  
• salt and pepper to taste
• cubed ham (1/2 cup per bowl)

1. Bring stock to a boil.
2. Add all ingredients (unless you are serving some bowls without ham -- then leave out the ham until serving)
3. Turn down the soup a little but keep the soup boiling.  Stir every 20 minutes when cooking it at this heat (very important so it doesn't burn!).  Cook with the lid on, but remove the lid for the last 20 minutes.  The soup should be ready in 1 1/2 to 2 hours when cooked at high heat.
4. Adjust seasonings and serve.