Smoky Split Pea and Ham Soup
Servings: 10 servings
Ingredients
- 1 Tbsp olive oil
- 4 cloves galic, minced
- 1 yellow onion, chopped
- 3 stalks celery, chopped
- 16 oz bag dry green split peas
- 2 dried bay leaves
- 8 sprigs fresh thyme, tied together with kithcen twine
- 4 cups broth, (use what you have - I used chicken!)
- 4 cups water
- 1 - 1 1/2 lb meaty ham bone, or 3 cups chopped ham
- 2 cups carrots, sliced
Instructions
- In a large cast iron or soup pot add 1 tablespoon olive oil. Add onion and garlic and sautre until fragrant, about one minute.
- Add celery, split peas, bay leaf, and fresh thyme. If you're using a ham bone, add this now. Using a bone adds so much flavor - I high recommend! If you only have sliced ham, that's ok! Reserve for later - don't add now.
- Top with broth and water, bringing to a light simmer. Cover and cook about 1 1/2 hours, stirring sporadically.
- After soup has cooked for 1 1/2 hours, add sliced carrots. If you didn't have a ham bone and are using sliced ham, now is the time to add it! If your ham wasn't particluarly smoky, I highy recommend adding a drop or two of liquid smoke. A little goes a long way - so don't over do it! Cook for an additional 20-30 minutes until carrots are soft.
- Reove from heat, and taste. Adjust seasoning, though I doubt you'll need salt!