Mom's Split Pea Soup

1  lb.		Split Peas
4		Stalks Celeries
3		medium carrots,s diced
1/2  cup		green pepper, diced
1		medium onion, diced
1/4  cup		parsley, chopped
3		medium potatoes,s diced
1  teaspoon		dried thyme
1/4  teaspoon		red pepper or to taste
2  teaspoons		bay leaves
1  tablespoon		brown sugar
1  tablespoon		olive oil
1/2  teaspoon		dry mustard
8  ounces		lean diced ham
24  fl. oz.		reduced sodium chicken broth
6  cups		hot water
2		garlic cloves,s minced
1  cup		green onion with tops, chopped

Tip: For nutritional information on all the ingredients in Mom's Split Pea Soup just click on each ingredient name. Then adjust the serving size for any Mom's Split Pea Soup ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Measure Chicken broth and water to measure 2 qts. Heat olive oil in large pot. Stir in Carrots, celery, onion and green pepper. Stir fry til just barely translucent. Place all remaining ingredients in large soup kettle. Bring to a boil, turn down and simmer 3 to 4 houurs. Remove ham hocks from soup, take meat from bones. Remove skin and place meat back in soup. Soup can be frozen.
Noteº Original recipe calls for 2 ham hocks, I cut the fat by replacing with the lean (96% lean) ham cubed.