Carrots, onions, celery, split peas and ham blend perfectly together in this rich and flavorful split pea soup recipe.
- 1/4 cup unsalted butter
- 2 cups chopped onion
- 1 cup diced carrot (1/4-inch dice)
- 1 cup diced celery (1/4-inch dice)
- 1/4 to 1 teaspoon kosher salt (see note)
- 1/2 teaspoon freshly-ground black pepper , plus additional 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 quantity divided
- 6 cups chicken stock
- 2 cups water
- 1 cup diced ham (1/4-inch dice)
- Buttery Garlic Croutons , for serving
- In a large pot, melt butter until foaming subsides. Add onion, carrot, celery, salt and pepper. Cook until vegetables are softened and just beginning to brown, 5-8 minutes. Add garlic and cook for 1 minute, until aromatic. Stir in split peas.
- Add ham bone, bay leaf, and 1 teaspoon fresh thyme. Stir in chicken stock and water. Bring to a boil, reduce heat, and simmer uncovered for 60-90 minutes, stirring occasionally, until split peas are cooked down and soup is thickened to desired consistency. (Stir more frequently as the soup begins to thicken and add a little additional stock or water if it gets too thick for your tastes.)
- Add diced ham during the last 15 minutes of cooking. When ready to serve, remove and discard ham bone and bay leaf, and stir in remaining 1 teaspoon fresh thyme. Serve hot with croutons and cracked black pepper.
Slow Cooker Option:
- Add all of the ingredients to a large Slow Cooker (5 quarts or larger).
- Cook on low for 8+ hours or on high for 4+ hours. It’s ready to serve once the peas are tender and the soup has reached your desired level of thickness.
- Remove the ham bone/hock, the bay leaves, and thyme stems and serve