This classic yellow split pea soup has some versatility when it comes to one of the main ingredients: the ham. Some cooks opt for the traditional ham hock, using the meat on the bone to add extra flavour, while others use leftover roasted ham or just the meaty bone leftover from a big dinner.
Split Pea Soup
- 2 Tbsp butter
- 1 cup carrots peeled amd chopped
- 1 cup celery chopped
- 1 cup onion peeled and chopped
- 2 cloves garlic, minced
- 16 oz dried yellow split peas (around 2 1/4 cups/ 560 mL)
- 2-3 bay leaves
- 2 Tbsp fresh thyme
- salt and pepper to taste
- 2 cups leftover ham, cubed into 1-inch pieces (or 1 meaty ham bone, or 2 ham hocks)
- 8 cups chicken stock
- In a large Dutch oven, melt the butter over medium heat; add the carrots, celery, onion and garlic, stirring occasionally, until the mixture has softened and golden, around 15 minutes.
- Add the yellow split peas, bay leaves and thyme. Season with salt and pepper, cooking for about 2 minutes to impart flavours into the peas.
- If using a ham bone, trim off any excess fat.
- Add in the ham and chicken stock, then bring up to a boil. Cover and let simmer and medium-low, stirring occasionally, until the soup has thickened, 1.5 to 2 hours.
- Remove bay leaves. If using ham bone or hock, remove and let cool enough to handle to remove the meat, cut it into bite-sized pieces and put it back into the soup.
- Serve with fresh bread rolls.