Split Pea Soup Recipe

Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add yellow onion and celery, then sauté for 3 minutes until softened.

Add garlic and sauté for 1 more minute, stirring so the garlic doesn’t burn. If you’re making a vegetarian version, you can sauté the same way using vegetable broth later.

Pour in 4 cups unsalted chicken broth and 4 cups water. Add dried split peas, 2 bay leaves, thyme (fresh or dried), and salt lightly along with pepper to taste.

Add the ham bone to the pot. Bring everything to a boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, for about 60 to 80 minutes until the peas and ham are tender.

Remove the ham bone from the soup and let it rest for 10 minutes. Shred or dice the meat, then cover it so it stays ready to return.

Add carrots to the soup, cover, and continue simmering for 30 to 60 minutes, stirring occasionally, until the peas mostly break down.

Stir the ham back into the soup. Taste and add additional salt if needed, then serve warm with parsley garnish if desired.