# The Ingredients You'll Need:
→ Meats
01 - 1 meaty ham bone or 2 cups diced cooked ham
→ Legumes
02 - 1 pound dried split peas, rinsed and sorted
→ 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
→ Liquids
08 - 8 cups low-sodium chicken or vegetable broth
09 - 2 cups water
→ Seasonings
10 - 1 teaspoon dried thyme
11 - ½ teaspoon freshly ground black pepper
12 - Salt, to taste
# Step-by-Step Instructions:
01 - Heat a splash of oil in a large stockpot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook, stirring frequently, for 5–6 minutes until vegetables are softened and fragrant.
02 - Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
03 - Add the rinsed split peas, ham bone or diced ham, bay leaf, dried thyme, broth, and water to the pot. Stir thoroughly to combine all ingredients.
04 - Bring the mixture to a boil over high heat, then reduce heat to low. Cover the pot and simmer for 1 hour, stirring occasionally to prevent sticking.
05 - Remove the lid and continue simmering for an additional 20–30 minutes, or until the split peas are completely tender and the soup has reached your desired thickness.
06 - Discard the bay leaf and remove the ham bone from the soup. If using a ham bone, pick off any remaining meat, chop it into bite-sized pieces, and return the meat to the pot.
07 - Season the soup with black pepper and salt to taste. For a creamier texture, partially mash some of the peas against the side of the pot or use an immersion blender for a smoother consistency.
08 - Ladle the hot soup into bowls and serve immediately. Garnish with fresh herbs such as parsley or thyme if desired.
