1 ham bone
1 pound dry split peas
4 cloves garlic, minced
2 tablespoons each butter and olive oil
½ pound baby carrots, chopped
1 whole sweet onion, minced
Garlic salt & pepper, to taste
Empty package of split peas into a colander or bowl, and sort through well, removing foreign matter and imperfect peas. Rinse well.
Put peas into large soup pot along with ham bone and add enough water to cover peas.
In a frying pan, sauté the garlic, carrots and onion in butter and olive oil over medium heat. Add to soaking peas (add water if needed to just cover ingredients). Add garlic salt and pepper to taste. Simmer on low for about an hour, stirring occasionally—or bake in oven at 375° for 2 hours. Baking in the oven keeps it from burning.