Ingredients
Scale
- 1 pound dried split peas
- 1 ham hock or 2 cups diced ham
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Rinse the dried split peas under cold water and set aside.
- In a large pot, heat oil over medium heat and sauté onion, carrots, and celery until tender (5-7 minutes).
- Add minced garlic, thyme, and bay leaf; cook for another minute.
- Add rinsed split peas and ham (hock or diced) to the pot, then pour in chicken broth and bring to a boil.
- Reduce heat to low, cover, and let simmer for about 1 hour, stirring occasionally.
- Remove the ham hock, shred the meat, return it to the soup, and season with salt and pepper to taste. Serve hot.
Notes
- Adjust garlic and seasoning based on your preferences.
- For a thicker soup, blend part of the mixture after cooking.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free