Split Pea Soup with Ham

 

Ingredients

1 lb dried split peas, rinsed

1 meaty ham bone (or 2 cups diced ham)

8 cups water or low-sodium chicken broth

1 medium onion, diced

2 carrots, diced

2 celery stalks, diced

2 cloves garlic, minced

1 bay leaf

½ tsp dried thyme

½ tsp black pepper (adjust to taste)

Salt (only if needed, depending on the saltiness of the ham)

Instructions

1. Sauté the Veggies: In a large pot, heat a little oil over medium heat. Sauté onions, carrots, celery, and garlic until softened (about 5 minutes).

2. Simmer the Soup: Add the split peas, ham bone (or diced ham), broth/water, bay leaf, thyme, and black pepper. Bring to a boil, then reduce heat and let simmer uncovered for about 1.5 to 2 hours. Stir occasionally.

3. Remove Ham Bone: Take out the ham bone, shred any meat off of it, and return the meat to the pot.

4. Blend if Desired: For a smoother texture, use an immersion blender to partially blend the soup while leaving some chunks.

5. Adjust Seasoning & Serve: Taste and add salt if needed. Serve hot with crusty bread or cornbread.

This soup thickens as it cools—just add a little water when reheating. Let me know if you want a slow cooker version!