Ham and Split Pea Soup: Cozy, Delicious Bowl
Thick, hearty soup with tender split peas and smoky ham that's perfect when it's cold outside, and you want comfort.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 large carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 pound dried green split peas, rinsed
- 8 cups chicken or ham broth
- 2 cups water
- 1 ham bone (or 2 cups diced ham)
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Garlic croutons for serving (optional)
Instructions
- Heat olive oil in your pot on medium heat, then cook onion, carrots, and celery for 5-7 minutes until soft.
- Add minced garlic and cook for 1 more minute until it smells really good and turns a bit golden.
- Stir in split peas, broth, water, ham bone, bay leaves, and thyme until everything is mixed together really well.
- Turn the heat to high and bring to a boil, then turn to low and simmer for 60-90 minutes, stirring sometimes.
- Take out the ham bone, pull the meat off the bone, throw away the bone, and put the shredded ham back in the pot.
- Take out bay leaves and throw them away, then add salt and pepper until it tastes good to you.
- Pour hot soup into bowls and serve right away with crusty bread or croutons if you want. ENJOY!!!
Notes
- The soup gets thicker when it sits, so add more broth or water when you reheat it.
- A ham bone gives the best flavor, but you can use diced smoked ham instead, too.
- Keep leftovers in containers with lids in your fridge for up to 5 days or freeze them.
- This soup freezes really well for up to 3 months. Just thaw it overnight in your fridge.
- For creamier soup, blend some of it with a blender, but leave some chunks for texture.