# What You'll Need:
→ Meats
01 - 1 meaty ham bone or 2 cups diced cooked ham
→ Legumes
02 - 1 pound dried split peas, rinsed and sorted
→ Vegetables
03 - 1 large onion, diced
04 - 2 carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 2 cloves garlic, minced
07 - 1 bay leaf
→ Liquids
08 - 8 cups low-sodium chicken or vegetable broth
09 - 2 cups water
→ Seasonings
10 - 1 teaspoon dried thyme
11 - ½ teaspoon freshly ground black pepper
12 - Salt to taste
# How-To Steps:
01 - In a large stockpot or Dutch oven, heat a splash of oil over medium heat. Add the diced onion, carrots, and celery. Cook, stirring frequently, for 5 to 6 minutes until softened.
02 - Stir in the minced garlic and cook for 1 minute more until fragrant.
03 - Add the split peas, ham bone or diced ham, bay leaf, thyme, broth, and water. Stir well to combine all ingredients.
04 - Bring the mixture to a boil, then reduce heat to low. Cover with a lid and simmer for 1 hour, stirring occasionally.
05 - Remove the lid and continue simmering for an additional 20 to 30 minutes, or until the peas are completely tender and the soup reaches your desired thickness.
06 - Discard the bay leaf and remove the ham bone. If using a ham bone, pick off any remaining meat, chop it finely, and return it to the soup.
07 - Season with black pepper and salt to taste. For a creamier texture, partially mash the peas or use an immersion blender for a smoother consistency.
08 - Ladle into bowls and serve hot, garnished with fresh herbs if desired.
