This hearty and thick one-pot soup is made with green split peas, sofrito, smoked ham, and vegetables. It practically makes itself without the need to presoak the split peas.
Lay the split peas on a clean work surface and remove any stones and/or discolored/broken peas. Wash and rinse them until the water runs clear. Set aside.
Heat oil at medium-high heat. Add the onions and peppers. Saute for 5 min. Add the garlic and saute for 1 min. Add cumin, oregano, and salt + pepper to taste. Simmer for another 4-5 min.
Add the ham, peas, stock, water, wine, and bay leaf to the pot. Bring to a boil then reduce heat. Simmer, uncovered, stirring occasionally, for 1 hour.
Add the squash and potato. Continue to simmer, uncovered, stirring occasionally, for another 25-30 minutes or until the squash and potatoes are fork tender.