Adirondack Pea Soup

• 1/4 cup olive oil (reserve 2 T. for sautéing ham)
• 1 medium onion, diced
• 4 stalks celery, chopped
• 1 large carrot, sliced
• 1 lb. Yellow or green dried split peas, inspected and washed
• 2 qts. water
• 2 large Knorr bouillon cubes, pork or chicken flavor
• 1 T. ground black pepper, or to taste
• 1 tsp. Liquid smoke flavoring, or to taste
• 1/2 tsp. each of ground bay leaf (or use two whole leaves), rosemary, thyme, and savory
• (if desired) 3 thin slices ham, chopped (or leftovers) and sautéed in a little olive oil
• 1 T. Worcestershire sauce

Saute the onion, celery and carrot in olive oil in the bottom of a large covered soup pot. When onion begins to look transparent, add the peas, water and all remaining ingredients. Gently bring to a boil, reduce heat to a simmer, and cook for one or two hours. Stir occasionally, and serve!