Ingredients
1 large sweet potato, cut into half-inch cubes
2 cups small brussel sprouts, halved
4 small carrots, chopped
1 large onion, chopped
2 medium ribs celery, chopped
2 cups ham, cut into half-inch cubes
1 10 oz bag frozen corn
1 14 oz bag frozen peas
1 20 oz bag split peas
4 cups water
2 32 oz boxes of chicken stock
1 tsp ground mustard
1 tsp celery salt
1 Tbsp fresh thyme
1/4 fresh parsley
1 1/2 Tbsp yellow mustard, such as French’s
2 Tbsp white vinegar
salt and pepper to taste
1 Tbsp olive oil

Heat the olive oil in a large pot over medium heat. Add the sweet potatoes and cook, stirring occasionally, about 3-4 minutes. Add the brussel sprouts and carrots and cook an additional 4-5 minutes. Add the onions, ham, and celery and cook an additional 3-4 minutes. Add 1 box of chicken stock and the water to the pot. Rinse the split peas in a colander and sort them. Add the split peas to the pot and bring to a boil. Boil soup for about 30 minutes (or according to package instructions) with lid partially ajar. Add the ground mustard, celery salt, and thyme and cook for an additional 20 minutes with lid on. Add frozen peas and corn and cook an additional 10 minutes with lid on. Add mustard, parsley, white vinegar, and as much of the remaining chicken stock as needed to reach the desired consistency.