Baby Bear Soup

Split Pea Soup, just like Mom used to make. She called it "Baby Bear Soup" to entice me to eat it when I was a little girl. She got the idea from a local restaurant called "Tumenello's" after my grandparents took us all out to eat when I was a toddler.

• Ready In: 1 hr 20 mins
• Serves: 8

Ingredients

• 1  tablespoon olive oil
• 1  medium onion, chopped (about 1 cup)
• 1  medium carrot, chopped (about 1 cup)
• 1⁄2 cup celery, chopped
• 1  garlic clove, chopped
• 1 (16 ounce) package  split peas, dried
• 5 -6  cups water (start with 4, add more as necessary)
• 1  medium potato, chopped
• 1  bay leaf
• 1⁄4 lb lean ham, chopped (or meaty ham bone)
• 1⁄4 teaspoon tarragon
• 2 -3  dashes  hot sauce
• 1⁄4 teaspoon white pepper
• 1⁄4 teaspoon red pepper flakes
• 1⁄2 teaspoon salt (add more to taste when soup is ready to serve)
• 1  teaspoon molasses or 1  teaspoon brown sugar

Directions

1. In a large soup pot, sweat onion, carrots, celery, and garlic in 1 tablespoon olive oil over medium heat until tender, stirring often.
2. Wash peas several times until water runs clear, removing any discolored peas. Add water, peas, potato, bay leaf, ham, and seasonings. Turn heat to medium-low and simmer for several hours, adding water as needed.
3. 3. Taste and add more salt or hot sauce before serving.