Ingredients
- 1 lb dried green split peas, sorted and rinsed
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 celery ribs, diced
- 3 garlic cloves, minced
- 1 meaty ham bone or smoked ham hock
- 7 cups low-sodium chicken broth
- 1 tsp dried thyme
- 1 bay leaf
- 1/2 tsp black pepper
- 2 cups diced cooked ham
- Salt, as needed
Instructions
Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.
- Step 1.Spread the split peas on a tray, remove any small stones or damaged peas, and rinse them under cool water until the draining water runs mostly clear.
- Step 2.Heat the oil in a large heavy pot over medium heat, add the onion, carrots, and celery, and cook for 7 minutes until softened but not deeply browned.
- Step 3.Stir in the garlic and thyme for 30 seconds, then add the split peas, ham bone, chicken broth, bay leaf, and black pepper.
- Step 4.Bring the pot to a gentle boil, skim away any foam from the surface, then reduce the heat so the soup maintains a quiet, steady simmer.
- Step 5.Partially cover and cook for 60 to 75 minutes, stirring more frequently as the peas soften, until they break down and the soup becomes thick and creamy.
- Step 6.Transfer the ham bone to a plate, remove usable meat when cool enough to handle, and discard the bone, skin, and any large pieces of fat.
- Step 7.Return the picked meat and diced cooked ham to the pot, simmer for another 5 minutes, and add broth or water if the texture is thicker than preferred.
- Step 8.Remove the bay leaf, taste before adding salt because ham can be salty, then serve hot with black pepper and crusty bread.
