Recipe courtesy of the United Sorghum Checkoff
Program, National Pork Board and USA Pulses
Prep time: 20 minutes
Cook time: 60 minutes
Servings: 6 (1 1/4 cup each)
1 1/2 tablespoons olive oil
1 onion, chopped
3/4 cup sliced carrots
3/4 cup sliced celery
salt, to taste
pepper, to taste
1 1/2 teaspoons minced garlic
6 cups no-salt-added chicken stock
1 1/4 cups green split peas
1 small ham bone
2/3 cup chopped ham
