Ingredients

• 2 tablespoon unsalted butter
• 1 onion, diced
• 2 carrot, diced
• 2 celery, diced
• 1 pound split peas, rinsed
• 8 cup chicken broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon black pepper
• 1 teaspoon salt
• 2 tablespoon fresh parsley, chopped

Steps

1. Rinse the dried split peas under cold running water, discarding any debris or discolored peas.
2. Cut the onion, carrots, and celery into small dice (about 1/4 inch pieces). Dice the smoked ham.
3. Melt the butter in a large pot over medium heat.
4. Add the diced onion, carrot, and celery to the melted butter and stir frequently until the vegetables begin to soften, about 4-5 minutes.
5. Stir in the diced smoked ham and cook for 1 minute to warm through.
6. Pour in the rinsed split peas and the broth, stirring well to combine.
7. Add the bay leaf, dried thyme, black pepper, and salt.
8. Bring the soup to a boil over high heat, then reduce heat to medium-low.
9. Simmer uncovered for 50-60 minutes, stirring occasionally, until the split peas are completely broken down and the soup has thickened significantly.
10. Remove the bay leaf from the pot.
11. For a creamier texture, use an immersion blender to partially blend the soup, leaving some texture. Alternatively, leave the soup chunky if preferred.
12. Taste the soup and adjust seasoning with additional salt and pepper as needed.
13. Ladle the soup into bowls and garnish with fresh chopped parsley before serving.

Nutrition