Split Pea Soup with Ham 

This is an easy recipe for ham or leftover Holiday ham. I use a few pantry staples ingredients, and it tastes delicious.
Ingredients
1 pound dry green split peas (3 cups)
3 cups diced ham, divided 1/2 for adding later or use for garnish when serving.
1 cup chopped onion
1 cup chopped celery
2-3 cloves of garlic, finely chopped
4-5 cups of water/chicken broth
1 tbsp chicken Better than Bouillon paste or any chicken soup base you prefer if using water (omit if using chicken broth)
2-3 tbsp extra virgin olive oil
1 tsp salt to taste
1/2 - 1 tsp ground black pepper to taste
1 bay leaf
1 tsp Italian seasoning, optional
1. Rinsed and drained the split peas. Soak them overnight in water. This is not a necessary step but I like to do it for a shorter cooking time.
2. In a large pot over medium heat, sauté onion, celery, and garlic until fragrant.
3. Add diced ham and sauté for 1 minute or until toasted to boost flavor.
4. Add split peas, water, and chicken bouillon and stir to mix, or add chicken broth only.
5. Add bay leaf, salt, black pepper, and Italian seasoning.
6. Cover and bring it to a boil. Skim out the foam before lowering the heat to medium-low and let simmer for 45-60 minutes or until the split peas are soft and mushy as desired. (Thickness as preferred.)
7. Taste and adjust seasonings if needed. Add more ham if you want or add more ham as garnish when serving.
Note: You can add potatoes or more ingredients if you want.