Ingredients

The following ingredients have 7 Servings
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 1 cup celery, sliced
  • 1 teaspoon garlic, minced
  • 1 teaspoon Italian seasoning
  • 2 cups (about 1 lb.) dried split peas, rinsed
  • 1 lb. meaty ham bone or ham hocks
  • 1-2 bay leaves
  • 2 (14.5 oz.) cans chicken broth (about 3.5 cups)
  • 3 cups water
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 1/4 cup croutons (optional, for serving)

Instruction

  • Heat oil in a large stockpot or 4-qt. Dutch oven over medium-high heat until the hot oil sizzles, about 1 minute. Add onion, carrots, celery and garlic. Sauté until tender, about 5-7 minutes. Season with Italian seasoning and stir well to combine.
  • Add split peas, ham bone, bay leaves, chicken broth and water. Bring the soup to a simmer over medium heat. Stir occasionally and let simmer until split peas are tender and the soup thickens to a desired consistency, about 45-55 minutes.
  • Remove ham bone and bay leaves. Chop meat from the bone and stir back into the soup.
  • Season with salt and pepper to taste. Serve warm and top with croutons if desired.