Make sure you remove the bay leaf! I prefer not to put garlic in pea soup, but that is just me. I used a sweet Maui onion, it was about a cup and pretty chopped, I don't want chunks of onion taste in my soup. I put the ham in the last 5 minutes so it would be juicy; ham is already "cooked". I used homemade ham broth with all the fat skimmed off, so depended on that to give the rich flavor of ham for the soup. Last half hour I added heirloom carrots from Trader Joe's, tested for salt, since there is already so much with ham and broth, did not need to add any. When serving, I added 1/2 teaspoon of Toasted Sesame Oil to each bowl, this makes an absolutely incredible bowl of soup for dunking toasted bread. I put Bragg's Amino Acid bottle at table for those looking for more salt without the sodium in their individual bowl. TIME NOTE: When cooking, I brought to a boil, then simmered on low, with lid; my soup was ready in 45 minutes. I would suggest making ahead of time in case your soup takes longer, depends on the type of pea and the type of broth vs. water for how long it will take, and some like it mushy too (like me). Even better the next day! Thanks!
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Make sure you remove the bay leaf! I prefer not to put garlic in pea soup, but that is just...