Ingredients
Equipment
Method
- Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onions, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened and the onions are translucent, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.2 tablespoons olive oil, 2 large yellow onions, 4 carrots, 3 celery stalks, 4 cloves garlic
- Add the rinsed split peas, chicken broth, ham hocks (or ham slice), bay leaves, and dried thyme to the pot. Stir everything together to combine.1 pound dried green split peas, 8 cups chicken broth, 1 pound smoked ham hocks or a thick slice of ham, 2 bay leaves, 1 teaspoon dried thyme
- Increase the heat to high and bring the soup to a rolling boil. Once boiling, reduce the heat to low, cover the pot loosely (allowing some steam to escape), and let it simmer gently for at least 1.5 to 2 hours, or until the split peas have broken down and the soup has thickened to your desired consistency. Stir occasionally to prevent sticking.
- Carefully remove the ham hocks or ham slice from the pot. Once cool enough to handle, remove any meat from the bone and shred or chop it. Discard the bone and skin.1 pound smoked ham hocks or a thick slice of ham
- For a creamier soup, you can use an immersion blender to partially or fully blend the soup directly in the pot. Alternatively, you can carefully transfer portions of the soup to a regular blender (venting the lid and covering it with a towel to avoid steam buildup) and blend until smooth, then return it to the pot. Stir the shredded ham back into the soup.
- Taste the soup and season generously with salt and freshly ground black pepper. Remember that ham can be salty, so season gradually. Remove and discard the bay leaves before serving.Salt, freshly ground black pepper, 2 bay leaves
Notes
Store in an airtight container in the refrigerator for up to 3-4 days. Freeze for up to 3 months. Reheat gently on the stovetop.
