Split Pea Soup

Chop an onion, couple of carrots, and couple of celery stalks; cook in extra virgin olive oil for a few minutes. Add about a half head of green cabbage, chopped, a peeled and cubed celery root, and a few cloves of garlic.

Add a bunch of leftover chopped ham and the ham stock (or, if you didn’t have a giant ham bone around, simmer a ham hock for a couple of hours and use that liquid; pick the meat from the hock and add it, too). Add a little water if you need some to cover the vegetables, then add about a cup of dried split peas (I prefer green to yellow).

Simmer, covered, for an hour or so until peas have broken down, then taste and adjust salt. I like to add a shot of fish sauce and a squirt of sriracha, too.