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Split Pea Soup with Ham Bone

Slow-simmered split pea soup built around a meaty ham bone, with carrots, celery, garlic and fresh thyme.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Soup
Cuisine American
Status To Try
Servings 6 servings

Ingredients
  

  • 1/4 cup unsalted butter
  • 2 cups onion chopped
  • 1 cup carrot 1/4-inch dice
  • 1 cup celery 1/4-inch dice
  • 1/4 to 1 teaspoon kosher salt to taste
  • 1/2 teaspoon freshly ground black pepper plus more to taste
  • 2 cloves garlic minced
  • 1 pound dried split peas rinsed and sorted
  • 1 meaty ham bone
  • 1 large bay leaf or 2 small
  • 2 teaspoons fresh thyme leaves chopped and divided
  • 6 cups chicken stock
  • 2 cups water
  • 1 cup diced ham 1/4-inch dice
  • buttery garlic croutons for serving

Instructions
 

  • Melt butter in a large pot or Dutch oven. Add onion, carrot, celery, 1/4 teaspoon salt and 1/2 teaspoon pepper. Cook 5-8 minutes until softened and beginning to brown. Add garlic and cook 1 minute. Stir in split peas.
  • Add ham bone, bay leaf and 1 teaspoon thyme. Stir in stock and water. Bring to a boil, reduce heat and simmer uncovered 60-90 minutes, stirring occasionally, until peas break down and soup reaches desired thickness.
  • Add diced ham during the last 15 minutes. Remove ham bone and bay leaf. Stir in remaining thyme, season to taste and serve with croutons and cracked black pepper.

Notes

A 1 1/2-pound pair of smoked ham hocks can substitute for the ham bone; reduce added salt accordingly. Source notes soup keeps 3 days refrigerated or 2-3 months frozen.
Keyword soup, split peas
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