Doug Irvine's Yellow Split Pea Soup (modified)

• 12 oz yellow dried split peas, picked over and rinsed
• 1 small yellow onion, chunked
• 1 medium carrot, chunked
• 3 stalks of celery, chopped
• 1 jalapeno chile, chopped
• 1 Red Savina Habanero, minced
• 1/4 tsp savory
• 1/2 bay leaf
• 8 cups cold water or chicken stock
• 1 cup finely chopped ham
• 1/4 cup chopped celery leaves
• 2 tbls lemon juice
• 2 chipotles, minced
• salt and freshly ground pepper to taste

In a large soup pot, combine the split peas, savory, bay leaf and half the stock, start to boil. Place 2 cups of stock (or water) in a blender and add the onion, carrot, celery and chile, and spin this until well mixed, and the veggies are small pieces, then add this to soup pot. Turn to simmer and partially cover, and let this go for about an hour, checking for liquidity once in awhile....do not let get too dry. Add ham, lemon juice, smoked hab powder(or chipotles) and let cook for another half hour or more, adding water if needed. This is a thick pea soup, and the flavor is wonderful, smoky and rich.