A classic split pea soup that can be cooked up in an afternoon! With chunks of vegetables, ham and all in a delicious broth. You can easily make this soup meat free by leaving out the ham and subbing the chicken broth for vegetable broth!
INGREDIENTS
2 tablespoons Olive oil
1 medium Onion, diced
4-5 Carrots, diced
3-4 stalks of Celery, diced
2-3 Garlic cloves, pressed
1 - 907 kg bag Dried Green Split Peas
1/2 tsp dried thyme
1/2 tsp salt & pepper, each
1 bay leaf
1 meaty ham bone
4 cups low-sodium chicken broth
4 cups water
1 cup diced ham (from ham bone or added separately)
finely chopped fresh parsley, for garnish
INSTRUCTIONS
Begin by heating 1 tablespoons of olive oil in a large heavy based pot (or your go-to favorite soup pot). Add in the diced onion, carrots, celery and garlic. Cook this for 5-8 minutes until vegetables start to soften.
Next add in the dried green split peas, thyme, salt & pepper and bay leaf. Give it a mix all together. Then add in the ham bone (with meat still attached is best) But if you prefer this soup to be vegetarian leave out the ham bone and sub the chicken broth for vegetable broth!
Let this mixture cook on a medium heat for 40 minutes with lid on. But be sure to stir every so often to stop sticking! Cook soup until the peas start to break down, add in as much water as you think you need, this soup will continue to thicken as it cooks so you get to choose the thickness by adding water.
Finally remove the ham bone, slice off an meat you can that hasn't already made it into the soup, then discard the bone. Add in the chopped ham and mix through.
Serve immediately with fresh buns or biscuits topped with fresh parsley!
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