Ingredients

• 2 c. Dried Green Split Peas: Always rinse them well before using.
• 8 c. low-sodium chicken or vegetable broth
• Ham Bone/Hock: 1 meaty, smoked ham bone or hock.
• 1 tbsp. olive oil or butter
• 1 large Yellow Onion, diced
• 3 Carrots, peeled and diced
• 3 Celery Ribs, diced
• 3 cloves Garlic, minced
• 2 Bay Leaves
• 1 tsp. Dried Thyme
• Salt & Black Pepper: To taste (Wait until the end to add salt)
• 1 c. of diced ham

Preparation

1. Prep the Peas and Aromatics Rinse the split peas thoroughly in a fine-mesh sieve under cold running water. This removes any dust or debris. Set them aside while you prep your vegetables. Prepping all your chopped vegetables (the onions, carrots, and celery) is what the French call “mise en place,” and it makes the rest of the cooking a breeze!
2. Sauté the Base In a large, heavy-bottomed Dutch oven or stockpot, heat the olive oil or butter over medium heat. Add the diced onion, carrot, and celery. Sauté for ≈7−10 minutes until the onions are translucent and the vegetables have softened slightly. This step releases the natural sugars and creates the deepest flavor foundation. Add the minced garlic and cook for one minute more until fragrant.
3. Build the Soup Stir the rinsed split peas into the pot with the vegetables. Add the ham bone, bay leaves, and dried thyme. Pour in the 8 cups of water or broth. The liquid should cover all ingredients by about ≈2 inches.
4. Simmer Low and Slow Bring the mixture to a boil over high heat, then immediately reduce the heat to the absolute lowest setting to maintain a very gentle simmer. Cover the pot with the lid slightly ajar to allow some steam to escape. Simmer for 1 to 1.5 hours, stirring every 20-30 minutes, especially toward the end, to prevent the thickening peas from sticking to the bottom.
5. Check Consistency and Finish The soup is ready when the split peas are completely broken down, and the soup is thick and naturally creamy. The ham meat on the bone should be falling off easily. Use tongs to carefully remove the ham bone and the bay leaves (discard the leaves). Shred or chop the meat from the bone and stir it back into the pot, along with any optional diced ham.
6. Final Seasoning and Serve Taste the soup. Now is the time to add salt and pepper to taste. Remember, the flavor deepens overnight, so you might want to hold back a little on the salt. If the soup is too thick, simply stir in a splash of water or broth until you reach your desired consistency. Serve hot.

Cooking Notes

• For a silky smooth consistency, use an immersion blender to quickly blend half of the soup before serving.
• For a Spanish twist, swap the ham bone for a few ounces of diced chorizo sausage. Sauté the chorizo first to render its rich, red oil, then use that flavorful oil to sauté your vegetables. The spice from the chorizo adds a fantastic kick.
• Give the soup a bright, fresh lift. Stir in the zest and juice of one lemon and a handful of chopped fresh dill or mint right before serving.
• Easily convert this classic to vegetarian. Skip the ham and use rich vegetable broth. To maintain the essential smoky flavor, add 1 teaspoon of smoked paprika when you add the peas and thyme. You can also add chopped smoked tofu or a diced sweet potato for extra body.
• For extra heartiness and texture, add a quarter cup of pearled barley or red lentils along with the split peas. Note: You may need an extra cup of broth/water if you add grains.