2 Tbsp. olive oil
2 Tbsp. minced garlic
1 cup chopped onion
2 cups dried green peas
2 tsp. cumin
64 oz. chicken broth (64 oz. = 2 quarts or 8 cups)
One 1 1/2 pound ham steak
Heat olive oil in a large dutch oven over medium heat. Add garlic and onion and sauté until translucent, about 10 minutes. Add dried peas and cumin and mix well. Sauté another 5 minutes. Add chicken broth and bring to a boil. As soon as soup begins to boil, reduce heat to medium low. Simmer over medium low heat for 40 minutes.
While soup is cooking, chop ham steak into 1/2 inch cubes. Using an immersion blender, blend soup until creamy, 2-3 minutes. (Chef's Note: If you do not have an immersion blender, place soup in a normal blender and pulse until smooth, about 1 minute. Return soup to pot after blending.) Add chopped ham to soup and simmer another 5 minutes. Serve soup topped with garlic croutons or fresh bread.