Creamy, comforting soup made with split peas, ham bone, and vegetables simmered until thick and rich.
# What You'll Need:
→ Meats
01 - 1 meaty ham bone or 2 cups diced cooked ham
→ Legumes
02 - 1 pound dried split peas, rinsed and sorted
→ Vegetables
03 - 1 large onion, diced
04 - 2 carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 2 cloves garlic, minced
07 - 1 bay leaf
→ Liquids
08 - 8 cups low-sodium chicken or vegetable broth
09 - 2 cups water
→ Seasonings
10 - 1 teaspoon dried thyme
11 - 1/2 teaspoon freshly ground black pepper
12 - Salt to taste
13 - Oil for cooking
# Directions:
01 - In a large stockpot or Dutch oven, heat oil over medium heat. Add diced onion, carrots, and celery. Cook while stirring for 5 to 6 minutes until vegetables are softened.
02 - Stir in minced garlic and cook for 1 minute more until fragrant.
03 - Add split peas, ham bone or diced ham, bay leaf, thyme, broth, and water. Stir to combine all ingredients thoroughly.
04 - Bring to a boil over medium-high heat, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
05 - Remove the lid and continue simmering for 20 to 30 minutes additional minutes, or until peas are completely tender and soup reaches desired thickness.
06 - Discard the bay leaf and remove the ham bone. If using ham bone, pick off any meat, chop it, and return to the soup.
07 - Season with black pepper and salt to taste. For creamier consistency, partially mash the peas with a potato masher or use an immersion blender for smooth texture.
08 - Serve hot, garnished with fresh herbs if desired.
