Method
- Rinse the dried split peas under cold water. Finely chop the onion, carrots, and celery, and mince the garlic.
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for 1 more minute until fragrant.
- Add the rinsed split peas, ham bone (or hocks), chicken broth, and water to the pot. Stir in the bay leaves, thyme, and black pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 60-90 minutes, stirring occasionally, until the peas are very tender.
- Carefully remove the ham bone from the pot. Pull the meat from the bone, shred or dice it, and discard the bone. Stir the ham meat back into the soup.
- Taste the soup and season with salt as needed. Serve hot.
Nutrition
Notes
The soup will thicken significantly as it cools. When reheating, you may need to add a splash of broth or water to thin it to your desired consistency.
For a creamier soup, use an immersion blender to partially blend it before serving.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
For a creamier soup, use an immersion blender to partially blend it before serving.
Store leftovers in an airtight container in the refrigerator for up to 5 days.