# Components:
→ Meats
01 - 1 leftover ham bone with meat attached
02 - 1 cup cooked ham, diced
→ Vegetables
03 - 1 large onion, diced
04 - 2 carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 2 cloves garlic, minced
07 - 1 bay leaf
→ Legumes
08 - 2 cups dried split peas, rinsed and sorted
→ Liquids
09 - 8 cups low-sodium chicken broth or water
→ Seasonings
10 - 1 teaspoon dried thyme
11 - 1/2 teaspoon black pepper
12 - Salt, to taste
# Preparation Steps:
01 - Heat a splash of oil in a large soup pot or Dutch oven over medium heat. Add diced onion, carrots, and celery and sauté for 5 minutes until softened.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Stir in rinsed split peas, ham bone, bay leaf, dried thyme, and black pepper. Pour in chicken broth.
04 - Bring mixture to a boil, then reduce heat to low. Cover and simmer gently for 1.5 to 2 hours, stirring occasionally, until peas are very tender and soup thickens.
05 - Take out the ham bone and bay leaf. Allow the bone to cool slightly, then remove any remaining meat and return it to the pot along with diced ham.
06 - Adjust seasoning with salt and additional black pepper as needed.
07 - For a creamier texture, partially puree the soup using an immersion blender if desired.
08 - Ladle soup into bowls and serve hot, optionally with crusty bread.
