Split Pea and Ham Soup
A meaty ham bone is non-negotiable - it releases collagen and smoky flavor that diced ham alone can't provide. The peas break down into this thick, creamy base while bits of pulled ham from the bone add texture.
Ingredients
- 3 tbsp olive oil
- 2 medium onions diced
- 4 carrots diced
- 4 celery ribs diced
- 3 cloves garlic minced
- 1.5 lbs dried split peas rinsed
- 1 tsp dried thyme
- 2 tsp Diamond Crystal kosher salt
- 1 tsp black pepper
- 1 bay leaf
- 1 meaty ham bone
- 5 cups low-sodium chicken broth
- 4-5 cups water
- 1.5 cups diced ham from ham bone
Instructions
- Heat olive oil in large Dutch oven over medium-high heat.
- Sauté onions, carrots, and celery for 3-4 minutes until softened.
- Add garlic and cook 1 minute more.
- Stir in split peas, thyme, salt, and pepper.
- Add bay leaf, ham bone, chicken broth, and 4 cups water.
- Bring to boil, reduce heat, cover and simmer 50-60 minutes, stirring occasionally.
- Remove ham bone when peas have broken down and soup has thickened.
- Remove meat from bone, chop into pieces.
- Return meat to pot, simmer uncovered 5-15 minutes until desired thickness.
- Remove bay leaf before serving.
Notes
Add extra cup of water if soup becomes too thick. Soup will continue to thicken as it cools.