Name: Split Pea Soup
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 8 servings
Ingredients: 1 tablespoon olive oil; 1 medium yellow onion (diced); 2 medium carrots (diced); 2 celery ribs (diced); 3 clove garlic cloves (minced); 1 pound dried green split peas (rinsed and picked over); 1 meaty ham bone (or 2 smoked ham hocks, about 1½ lb); 6 cup low-sodium chicken broth; 2 cup water; 2 bay leaves; 1 teaspoon dried thyme; ½ teaspoon black pepper; kosher salt, to taste

Instructions

Sauté
Sauté:
Heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery ribs and cook for 6 minutes, then add 3 minced garlic cloves and cook for 30 seconds.
Simmer
Simmer:
Add 1 pound rinsed split peas, 1 meaty ham bone, 6 cups chicken broth, 2 cups water, 2 bay leaves, 1 teaspoon dried thyme, and ½ teaspoon black pepper. Bring to a boil, then reduce the heat, partially cover, and simmer for 75 to 90 minutes, stirring every 15 minutes so the peas don't stick, until they break down and the soup is thick.
Shred the ham
Shred the ham:
Remove the ham bone and bay leaves. Pull the meat off the bone, chop it, and return it to the pot.
Season and serve
Season and serve:
Stir well, taste, and add kosher salt only if needed, since the ham is already salty. Thin with a little water if the split pea soup is too thick, then serve.

Tips

There's no need to soak split peas; just rinse them and pick out any small stones. No ham bone? Use 2 cups diced cooked ham and add 1 teaspoon smoked paprika for smokiness. For a smooth soup, blend half the soup with an immersion blender before adding the ham back.

Storage

Store split pea soup in the refrigerator for up to 5 days or freeze for up to 3 months. It thickens a lot as it cools, so add water or broth when reheating.