# Components:
→ Meats
01 - 1 leftover ham bone with attached meat
02 - 1 cup diced cooked ham
→ Vegetables
03 - 1 large onion, diced
04 - 2 carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 2 cloves garlic, minced
07 - 1 bay leaf
→ Legumes
08 - 2 cups dried split peas, rinsed and sorted
→ Liquids
09 - 8 cups low-sodium chicken broth or water
→ Seasonings
10 - 1 teaspoon dried thyme
11 - 1/2 teaspoon ground black pepper
12 - Salt to taste
# Method:
01 - Heat a splash of oil in a large soup pot or Dutch oven over medium heat. Add diced onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Stir in rinsed split peas, ham bone, bay leaf, dried thyme, and black pepper. Pour in chicken broth.
04 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 90 to 120 minutes, stirring occasionally, until peas are tender and soup has thickened.
05 - Extract ham bone and bay leaf. Let bone cool slightly, then shred any remaining meat and return it to the pot along with diced ham.
06 - Adjust seasoning by adding salt and additional black pepper as needed.
07 - For a creamier consistency, partially blend the soup using an immersion blender if desired.
08 - Ladle hot soup into bowls and serve immediately, preferably with crusty bread.
