Split Pea Soup (Print Version)

# Ingredients:

01 - 1 tablespoon olive oil.
02 - 1 1/2 cups chopped yellow onion (1 medium).
03 - 1 1/4 cups chopped celery (about 3 ribs).
04 - 1 teaspoon minced garlic (1 clove).
05 - 4 cups unsalted chicken broth.
06 - 4 cups water.
07 - 1 (16 oz) bag dried split peas, picked over and rinsed.
08 - 2 bay leaves.
09 - 1 1/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried.
10 - Salt and freshly ground black pepper.
11 - 1 1/2 lb meaty ham bone or ham shanks.
12 - 1 cup chopped carrots.
13 - Chopped fresh parsley for garnish (optional).

# Instructions:

01 - Heat olive oil in a large pot over medium-high heat. Add onion and celery and saute 3 minutes. Add garlic and saute 1 minute longer.
02 - Pour in chicken broth and water. Add split peas, bay leaves and thyme. Season lightly with salt and pepper.
03 - Add ham bone into soup mixture. Bring to boil, reduce to low. Cover and simmer until peas and ham are tender, about 60-80 minutes.
04 - Remove ham from soup, let rest 10 minutes then shred or dice meat into pieces, cover.
05 - Add carrots to soup. Cover and simmer until peas have mostly broken down, about 30 minutes longer.
06 - Stir ham into soup, season with salt as needed. Serve warm garnished with parsley if desired.

# Notes:

01 - Can add potatoes with carrots for heartier soup.
02 - Simmer uncovered at end if thicker soup desired.
03 - Soup will thicken as it cools.
04 - Can be made in crockpot (7-8 hours on low) or instant pot (15 minutes pressure + natural release).

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