Split pea soup with ham is one of the easiest and most delicious, satisfying soups. A ham bone is essential for flavoring the broth and adding body to the soup.
In a large dutch oven, heat 2 tablespoons olive oil over medium heat. Add 3 carrots, ½ cup onion, 2 stalks celery and 2 cloves garlic. Saute for five minutes until vegetables are tender.
Add 1 leftover ham bone, 12 ounces dried split peas, 6 cups cool water , 4 sprigs thyme leaves and 1 bay leaf. Stir and cover. Heat to a boil and reduce heat to medium-low.
Simmer for one hour with the lid off or set askew so steam can escape. When the peas have broken apart and soup is thick it's ready. If the ham bone split pea soup is too thick, add additional water, ½-1 cup at a time.
Remove ham bone and and let it cool until you can handle it. Pull any excess meat off the bone and dice or shred it into bite-sized pieces. Stir in the ham and heat through.
Season with salt and pepper to taste. Serve.
Video
Notes
Soup should be thick, but if it becomes so thick that it resembles a split pea scoop instead of soup, just stir in more water until it's the consistency you like.