Harvest Pea Soup

1# very lean ham chopped

1 lg. shallot - minced

5 cloves garlic - minced

1 med. onion - chopped 

2 lg. stalks celery - chopped

2 lg. carrots - chopped

4-6oz. brown and wild rice blend

3T butter and extra virgin olive oil

1c dry white wine, water or chicken stock

12oz. green split peas

2 med. ripe tomatoes - chopped

1 lg. potato - scrubbed and shredded

4-6c water

Saute' the ham, shallot, garlic, onion, celery, carrot and rices in butter and olive oil.  Stirring well.  When it begins to brown and stick add wine, water or chicken stock, 1/2c at a time, stir well and repeat the browning.  Add the peas, tomatoes, potato and water, simmer on med.-low an hour or more until the potatoes and the peas are very soft and soupy.  Serve with some Oatmeal Cornbread. . .Lin  NOTE: COOKING turned this into more of a Split Pea and Ham Casserole, so to make it soup, you'll need to add chicken stock. It's good as a casserole though
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