Ingredients

The following ingredients have 12 Servings
  • 1 pound dried split peas
  • ¼ cup butter
  • 2 large onions (chopped)
  • 1 cup diced carrots ((about 2-3 large))
  • 1 cup diced celery ((about 2-3 ribs))
  • 3 garlic cloves (minced)
  • 1 ham bone or ham hock
  • 2 bay leaves
  • 2 teaspoons fresh thyme leaves
  • 4 cups chicken stock
  • 4 cups water
  • 1 large russet potato (peeled and diced)
  • 1½ cups diced ham
  • Salt and pepper (to taste)

Instruction

  • Dump split peas into a large bowl. Cover with hot water. Set aside.
  • In a large pot over medium heat, melt butter.
  • Add onion, carrot, and celery. Cook until vegetables are tender, about 8-10 minutes.
  • Add garlic, and cook for an additional 2 minutes, until fragrant.
  • Drain split peas and add to pot with ham bone, bay leaves, thyme, chicken stock, and water. Stir to combine.
  • Bring soup mixture to a boil. Reduce heat, and simmer uncovered for about 1 hour, stirring occasionally until split peas are cooked down.
  • Add diced ham and potato. Stir to combine. Continue simmering for an additional 1 hour, until soup is cooked down to desired consistency and peas are broken down and very soft.
  • When ready to serve, remove ham bone and bay leaves. Season with salt and pepper to taste. Serve hot with croutons.