Split Pea and Ham Soup

1. 1
   prep

   Prepare the split peas and ham.

   1.Rinse 2 cups dried green split peas under cold water until water runs clear.

   2.Pick over and discard any discolored peas or debris.

   3.Dice 300g smoked ham into 1-inch cubes, reserving the bone.
2. 2
   saute · ~5 min

   Sauté the aromatic vegetables.

   1.Heat 1 tbsp olive oil in a large heavy-bottomed pot over medium heat.

   2.Add chopped onion and sauté until translucent (3-4 minutes).

   3.Add minced garlic and sauté until fragrant (30 seconds).
3. 3
   simmer · ~65 min

   Simmer the soup.

   1.Add rinsed split peas, diced ham, ham bone, diced carrots, and diced celery to the pot.

   2.Pour in 6 cups water and add 2 bay leaves with 1 tsp dried thyme.

   3.Bring to a boil over high heat, then reduce heat to low.

   4.Cover and simmer, stirring occasionally, until peas are tender (60-75 minutes).

   TIPStir every 15 minutes and add more water if the soup becomes too thick.
4. 4
   other

   Remove the ham bone and bay leaves.

   1.Turn off the heat and remove the pot from the stove.

   2.Using tongs, carefully lift out the ham bone and bay leaves.

   3.Discard the bay leaves and set the ham bone aside to cool slightly.
5. 5
   mix

   Finish and season the soup.

   1.Pick any remaining meat off the cooled ham bone, shred it, and return it to the pot.

   2.Discard the bare bone.

   3.Season with a pinch of black pepper.

   4.Taste before adding salt; ham provides significant saltiness. Add a pinch only if needed.

   TIPThe soup thickens as it cools. Thin with a splash of water when reheating if necessary.
6. 6
   serve

   Ladle into bowls and serve hot.

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