Ingredients

The following ingredients have 4 Servings
  • 12 ounces dried split peas
  • 2 tablespoons olive oil
  • 3 carrots (peeled and diced)
  • 1/2 cup onion (chopped)
  • 2 stalks celery (diced)
  • 1 leftover ham bone
  • 4 sprigs thyme leaves (tied with kitchen string)
  • 1 bay leaf
  • 6 cups cool water - or more if soup gets too thick
  • 1 1/2 cups ham (pulled from the bone and shredded into bite sized pieces)
  • salt and pepper to taste

Instruction

  • In a large dutch oven, heat olive oil over medium heat. Add carrots, onion, and celery. Saute for five minutes until vegetables are tender.
  • Add the ham bone, peas, water, thyme and bay leaf. Stir and cover. Heat to a boil and reduce heat to medium low.
  • Simmer for one hour or until peas have broken apart and soup is thick. Remove ham bone and discard. Stir in diced ham and heat through.
  • Season with salt and pepper. Serve.