Ingredients
Equipment
Method
- Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion, carrots, and celery, and saute for 3 to 4 minutes.
- Add the garlic and saute for another minute.
- Add the split peas, thyme, salt, and pepper. Stir these ingredients together.
- Add the bay leaf, ham bone, chicken broth, and 3 cups of water. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for 50 to 60 minutes, stirring occasionally, until the soup has thickened and the peas have broken down.
- Use tongs to remove the ham bone to a cutting board and dice the remaining meat (about 1 cup of diced ham). Add the diced ham back to the soup.
- Stir the soup and simmer it uncovered for an additional 5 to 15 minutes, or until it reaches your preferred thickness. If the soup is too thick, add the remaining cup of water. Remember that the soup will thicken more as it rests.
- Discard the bay leaf. Ladle the soup into bowls and garnish with finely chopped fresh parsley and black pepper before serving.
Nutrition
Notes
When you make this soup, aim for a slightly thinner consistency before the final simmer, as the split peas absorb liquid quickly while standing. This recipe honors tradition while providing a nourishing meal for your table.