Step 1

Saute carrots, onions and celery in a stainless steel pot with a tablespoon of olive oil until the onions are tender. Add garlic, bay leaf and sage.

Step 2

Wash peas picking out rocks and dark peas. Add peas and water to the veggies and cook for about 1 hour or until soft stirring frequently to prevent sticking.

Step 3

Chop left over ham in small ¼ inch cubes and cook for another 20 minutes stirring frequently. Remove bay leave.

Step 4

Ladle into hot jars, remove air and fill to 1" headspace. Add hot lids and rings.

Step 5

Process in pressure canner at 10 lbs. for weighted gauge and 11lbs for dial gauge. Quarts need 90 minutes, pints need 75 minutes.

Step 6

Makes 4 to 5 pints of soup.