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Add 2 lbs. of split peas to a soup kettle and add enough water to cover peas with about 2 inches of water. Allow peas to soak overnight or about 6 hours.
Add ham shanks, 5 cups of water, ham base and bay leaves to peas. Bring to a boil and then simmer for about an hour, stirring frequently. The peas should be cooked down at this point.
Remove ham shanks from broth and allow to cool. Cut meat from bones and dice or shred the larger pieces. Remove bay leaves at this time. Add meat, garam masala, carrots, onion and potatoes. Bring to boil and then simmer until vegetables are tender, about 20 minutes. Add more water if you prefer a thinner soup. Enjoy!
This recipe was provided by The Spice House.