- Prep Time
- Servings
- Cooking Time
Ingredients
1 pound dried split green 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 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
Directions
- 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.”
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