Hearty soup with split peas and ham, simmered to rich, savory perfection. Ideal for cold winter days.
# Components:
→ 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 - Heat oil in a large stockpot over medium heat. Add diced onion, carrots, and celery. Cook, stirring, for 5-6 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add split peas, ham bone or diced ham, bay leaf, thyme, broth, and water. Stir to combine thoroughly.
04 - Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
05 - Remove lid and continue simmering for 20-30 minutes until peas are completely tender and soup reaches desired thickness.
06 - Discard bay leaf and remove ham bone. Pick off any meat from the bone, chop it, and return to soup.
07 - Season with black pepper and salt to taste. For creamier consistency, partially mash peas or use immersion blender.
08 - Ladle into bowls and serve hot, garnished with fresh herbs if desired.
