Ingredients:

  • 1 pound (450g) Dried Green Split Peas, rinsed
  • 1 large (about 1.5 lbs / 680g) Smoked Ham Bone or Hock
  • 1 large Yellow Onion, diced
  • 2 medium Carrots, peeled and diced
  • 2 Celery Stalks, diced
  • 3 cloves Garlic, minced
  • 1 teaspoon Dried Thyme
  • 2 Bay Leaves
  • 8 cups (2 Litres) Water or Chicken Stock
  • 2 tablespoons Unsalted Butter or Olive Oil
  • 1/4 cup Fresh Parsley, chopped (for garnish)
  • Salt and Black Pepper, to taste

Instructions:

  1. Rinse the split peas thoroughly under cold running water until the water runs clear. Dice all vegetables.
  2. In a large, heavy-bottomed stockpot or Dutch oven, melt butter or heat oil over medium heat. Add onions, carrots, and celery. Sauté gently until softened (about 7-8 minutes). Add minced garlic and cook for 1 minute more until fragrant.
  3. Add the rinsed split peas, smoked ham bone/hock, dried thyme, bay leaves, and the water/stock to the pot.
  4. Bring the mixture to a strong boil over high heat. Immediately reduce the heat to low, cover partially, and maintain a gentle simmer for 1 hour, stirring occasionally to prevent sticking.
  5. Carefully remove the ham bone/hock using tongs or a slotted spoon. Set aside to cool slightly.
  6. Once cool enough to handle, use two forks to shred all the usable meat from the bone, discarding any large pieces of fat or gristle. Return the shredded meat to the pot.
  7. Continue to simmer the soup for another 30–45 minutes, or until the peas have completely broken down and the soup has thickened to your desired consistency.
  8. Optional: If you prefer a very smooth soup, use an immersion blender to blend a portion of the soup until velvety.
  9. Taste the soup. Add salt and freshly ground black pepper as needed, remembering that the ham will add significant saltiness.
  10. Ladle the Split Pea Soup with Ham into bowls, garnish generously with fresh parsley, and serve piping hot with crusty bread for dipping.