\u25a22 cups dried split peas green or yellow (14 oz)
\n\u25a21 meaty ham bone or leftover ham
\n\u25a24 cups chicken broth
\n\u25a24 cups water or additonal low sodium broth if desired
\n\u25a22 teaspoons parsley
\n\u25a21 bay leaf
\n\u25a23 stalks celery diced
\n\u25a22 large carrots diced
\n\u25a21 large onion diced
\n\u25a2\u00bd teaspoon black pepper
\n\u25a2\u00bd teaspoon dried thyme
\n\u25a2salt to taste<\/p>\n
<\/p>\n
Sort through the peas to ensure there is no debris. Rinse and drain well.
\nIn a large pot, combine peas, ham, water, broth, parsley, and bay leaf. Bring to a boil, reduce heat to low, and simmer covered for 1 hour.
\nAdd in celery, carrots, onion, pepper, thyme, and salt. Cover and simmer 45 minutes more.
\nRemove ham bone and chop meat. Return meat to soup and cook uncovered until thickened and the peas have broken down, about 20 minutes more.
\nDiscard bay leaf and serve.<\/p>\n
Notas<\/strong> If desired, add 2 cloves of minced garlic along with the vegetables.
\nThis recipe does not require soaking the peas.<\/p>\n
\nIf you have only diced or leftover ham (and no bone) swap out some of the water for extra broth as the bone is used for flavor
\nThicken split pea soup by allowing it to simmer uncovered for a little bit. If you’re short on time, some of the peas can be mashed or blended.
\nStore cooked split pea soup in the refrigerator for about 4 days. Reheat on the stove or in the microwave.
\nSplit pea soup can be frozen in zippered bags for up to 3 months.<\/p>\n\n