Split Pea Soup with Ham only requires water to make the stock, which is then flavored using a leftover ham bone for incredible taste. Perfect for using up leftovers from the holiday season. This soup is absolutely delicious, hearty, and comforting, not to mention healthy as well.
In a large soup pot, heat the olive oil. Add the onion, carrots, and celery and cook until the onions are softened and developing color. Stir in the garlic. Once it’s fragrant, add the thyme, salt, pepper, bay leaf, potatoes, and split peas. Nestle in the ham bone.
Add water and bring to a boil, then reduce the heat to a low simmerl. Cook the soup, stirring occasionally, until the split peas and potatoes are soft and the soup is thickened, about 45 minutes.
Remove bay leaf. Remove ham bone and set aside. Using 2 forks, shred off meat from bone. Discard any gristle and fat. Add meat back into soup. Taste and adjust for salt and pepper. Serve with some crusty bread or rolls.
This soup will thicken as it sits and cools. Add additional water to get the soup to the consistency you like.
Soup can be refrigerated for up to a week or frozen in containers.
*Ham bone should have some leftover meat on it so you can add it to the soup later.
Split Pea Soup with Ham https://www.thegeneticchef.com/split-pea-soup-with-ham/