Comforting soup with split peas, ham, and smoky broth, ideal for warming chilly days.
# What You'll Need:
→ Meats
01 - 1 leftover ham bone with meat attached
02 - 1 cup cooked ham, diced
→ 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
→ Legumes
08 - 2 cups dried split peas, rinsed and sorted
→ Liquids
09 - 8 cups low-sodium chicken broth or water
→ Seasonings
10 - 1 teaspoon dried thyme
11 - 1/2 teaspoon black pepper
12 - Salt to taste
# How to make it:
01 - Heat a splash of oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Incorporate split peas, ham bone, bay leaf, dried thyme, and black pepper. Pour in chicken broth and stir.
04 - Bring mixture to a boil, then lower heat to maintain a gentle simmer. Cover and cook for 90 to 120 minutes, stirring occasionally, until peas are tender and soup has thickened.
05 - Take out the ham bone and bay leaf. Allow bone to cool, then remove any remaining meat and add it back into the pot along with diced ham.
06 - Taste the soup and season with salt and additional black pepper as needed.
07 - For a smoother consistency, partially puree the soup with an immersion blender if desired.
08 - Ladle the soup into bowls and serve hot, ideally accompanied by crusty bread.
