Split Pea and Ham Soup

Dice up three celery sticks and three carrots.

Mince up two garlic cloves and dice one yellow onion.

Add a little bit of olive oil to a stockpot and put the burner on medium.

Add the diced celery, carrots, and onions to the stockpot, keeping the garlic on the side for later.

Add two teaspoons of dried thyme to the pot.

Cook everything for about ten minutes until the onions turn translucent.

Add the minced garlic and cook for another two minutes.

Wash the split peas and check for rocks, then add the peas to the stockpot.

Add four cups of chicken broth and two cups of water to the pot and stir it up.

Add the ham bone to the pot.

Increase the heat to high and bring it to a boil, then reduce it to medium-low and cook for an hour.

Remove the ham bone from the soup after an hour.

Use an immersion blender to puree the peas for about a minute.

Add two cups of diced ham to the soup and stir it up.

Cook for another half-hour.

Equipment Needed

Allergens