Ingredients
- 2 tablespoons olive oil
- 2 cups chopped yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cloves garlic minced
- 1 pound dried split peas rinsed and sorted
- 1 ham bone
- 1 bay leaf
- 2 teaspoons fresh thyme leaves divided
- 6 cups low-sodium chicken broth
- 2 cups water
- 1 cup diced cooked ham
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery with salt and pepper. Cook until vegetables are softened, about 5-8 minutes. Stir in garlic and cook for 1 minute.
- Add split peas, ham bone, bay leaf, and 1 teaspoon of thyme. Pour in chicken broth and water. Bring to a boil, then reduce heat and simmer uncovered for 60-90 minutes, stirring occasionally, until peas are tender and soup has thickened.
- Remove the ham bone and bay leaf. Add diced ham and remaining thyme. Cook for an additional 15 minutes. Adjust seasoning with salt and pepper to taste. Serve hot.
