Ham Bone and Green Split Pea Soup Recipe

Melt butter and oil in a Dutch oven over medium-low heat. Add celery onion carrot and salt. Cook and stir until tender about 5 minutes. Stir in peas and garlic. Nestle ham bone into the pot; add stock and diced ham. Fill pot with water to about 1 1/2 inches from the top. Mix and bring soup to a boil.

Reduce heat to low and cover. Simmer scraping the bottom of the pot and stirring every 30 minutes until peas are mostly disintegrated about 2 1/2 hours. Turn ham bone and skim surface for fat once every hour. Take bone out remove any meat and return meat to the pot. Season with salt and pepper.