Ingredients:

  • 1 lb (450 g) dried split peas, rinsed
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 8 cups (1.9 liters) chicken or vegetable broth
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 lb (450 g) cooked ham, diced
  • Optional: ham bone or ham hock
  • Fresh parsley, chopped
  • Crusty bread or oyster crackers

Instructions:

  1. Rinse split peas thoroughly under cold water. Dice vegetables and prepare ham.
  2. Heat olive oil in the soup pot over medium heat. Add diced onion, carrots, and celery. Sauté until vegetables are soft and fragrant, about 5-7 minutes.
  3. Stir in minced garlic, thyme, salt, and pepper. Cook for 1 minute until fragrant.
  4. Add rinsed split peas, bay leaf, and broth to the pot. If using a ham bone or hock, add now for extra flavor.
  5. Bring to a boil, then reduce heat to low. Cover partially and simmer gently for about 45-60 minutes, stirring occasionally, until peas are tender and soup thickens. Remove and discard ham bone or hock if used.
  6. Stir in diced ham. If a smoother texture is desired, use an immersion blender to puree half of the soup, then stir to combine. Cook for an additional 10 minutes to heat through.
  7. Taste and adjust salt, pepper, or herbs as needed. Remove bay leaf before serving. Garnish with chopped parsley if desired.
  8. Ladle the soup into bowls and serve with crusty bread or crackers, garnished with parsley if desired.