Ingredients (~8 servings)
- 1/3 cup unsalted butter
- 3 cups chopped onion
- 1 1/2 cups diced carrot (1/4-inch dice)
- 1 1/2 cups diced celery (1/4-inch dice)
- 1/2 tsp kosher salt, plus more to taste
- 3/4 tsp freshly-ground black pepper, plus more to taste
- 3 cloves garlic, minced
- 1 1/2 lbs dried green split peas, rinsed and sorted
- 1 meaty ham bone
- 1 large bay leaf (or 2 small)
- 1 Tbsp fresh thyme leaves, chopped and divided
- ~9 cups chicken stock (low sodium)
- 3 cups water
- 1 1/2 cups diced ham (1/4-inch dice)
- Buttery garlic croutons for serving
Cook the Aromatics Until Softened
In a large pot or Dutch oven, melt butter over medium heat until the foaming stops.
Add onion, carrot, celery, 1/2 teaspoon salt and 3/4 teaspoon pepper. Cook until the vegetables soften, ~5-8 minutes.
The onions should look translucent and everything should smell fragrant.
Add garlic and cook for 1 minute until aromatic. Stir in the split peas.
Add the Ham Bone and Simmer for 60-90 Minutes
Add the ham bone, bay leaf, and 2 tsp of the fresh thyme.
Pour in the chicken stock and water. Bring to a boil, then reduce heat and simmer uncovered for 60-90 minutes, stirring occasionally.
You’ll know it’s ready when the split peas have cooked down and the soup has thickened to your liking.
Stir more frequently as the soup thickens – it’ll want to stick to the bottom. If it gets too thick, add a bit more stock or water.
Finish with Ham and Fresh Thyme
Add the diced ham during the last 15 minutes of cooking.
When ready to serve, pull out and toss the ham bone and bay leaf. Stir in the remaining 1 tsp fresh thyme.
Taste and add more salt if needed – the ham bone adds saltiness but you might want more.
Serve hot with croutons and cracked black pepper on top.
Split Pea Soup with Ham
Ingredients
Ingredients (~8 servings)
- 1/3 cup unsalted butter
- 3 cups chopped onion
- 1 1/2 cups diced carrot 1/4-inch dice
- 1 1/2 cups diced celery 1/4-inch dice
- 1/2 tsp kosher salt plus more to taste
- 3/4 tsp freshly-ground black pepper plus more to taste
- 3 cloves garlic minced
- 1 1/2 lbs dried green split peas rinsed and sorted
- 1 meaty ham bone
- 1 large bay leaf or 2 small
- 1 Tbsp fresh thyme leaves chopped and divided
- ~9 cups chicken stock low sodium
- 3 cups water
- 1 1/2 cups diced ham 1/4-inch dice
- Buttery garlic croutons for serving
Instructions
- Melt butter in a large pot over medium heat.
- Add onion, carrot, celery, salt, and pepper. Cook until softened, 5-8 minutes.
- Add garlic and cook 1 minute. Stir in split peas.
- Add ham bone, bay leaf, and 2 tsp thyme.
- Pour in chicken stock and water. Bring to boil, then reduce heat and simmer uncovered 60-90 minutes, stirring occasionally.
- Add diced ham during last 15 minutes of cooking.
- Remove and discard ham bone and bay leaf.
- Stir in remaining 1 tsp thyme. Taste and adjust salt.
- Serve hot with croutons and black pepper.
