Hearty Split Pea Soup

In a large soup pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, celery, and a pinch of salt. Sauté for 5–7 minutes until softened.

Stir in the garlic and cook for 1 minute until fragrant.

Add the diced potato, split peas, bay leaf, thyme, black pepper, smoked paprika, and ham hock (if using). Pour in the broth and stir to combine.

Bring the mixture to a boil, then reduce heat to low. Simmer uncovered for 1–1.5 hours, stirring occasionally, until peas are tender and soup has thickened.

Remove the ham hock (if used), shred any meat, and return it to the pot. Discard the bay leaf.

Taste and adjust salt as needed. For a smoother texture, lightly mash some of the peas with a spoon or use an immersion blender for a partially pureed soup.

Ladle into bowls, garnish with fresh parsley, and serve hot.