A hearty winter soup featuring split peas, ham, and vegetables simmered into a rich, thick comfort food perfect for chilly days.
# 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
# How To Make It:
01 - In a large stockpot or Dutch oven, heat a splash of oil over medium heat. Add the onion, carrots, and celery, stirring frequently for 5 to 6 minutes until softened.
02 - Stir in the minced garlic and cook for 1 minute more until fragrant.
03 - Add the split peas, ham bone or diced ham, bay leaf, thyme, broth, and water. Stir to combine thoroughly.
04 - Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
05 - Remove the lid and continue simmering for an additional 20 to 30 minutes, or until the peas are completely tender and the soup reaches your desired thickness.
06 - Discard the bay leaf and remove the ham bone. If using a ham bone, pick off any meat, chop it, and return it to the soup. Season with black pepper and salt to taste. For creamier texture, partially mash the peas or use an immersion blender for a smoother consistency.
07 - Ladle the soup into bowls and serve hot, garnishing with fresh herbs if desired.
