Yellow Split Pea and Pepper Soup

Bring 1.75 liters (approximately 7 cups) broth to a boil with the ham bone then reduce the heat and simmer for 30 minutes. Add the peas and cook for another 60 minutes.

Peel the onions and dice. Melt the lard in a soup pot and sweat the onions until soft. Add the paprika and sauté until fragrant.

Peel the celery, rinse and dice. Rinse the peppers, cut into quarters and remove the stems, seeds and pith. Cut into pieces.

Add the vegetables to the onions and sauté until slightly softened. Add the remaining broth and simmer for about 10 minutes.

Remove the ham bone from the pea soup. Cut the meat into small pieces and discard the bone. Add the vegetables and ham to the pea soup and season with salt and pepper.