Ingredients #

• 1/4 cup unsalted butter
• 2 cups chopped onion
• 1 cup diced carrot (1/4-inch dice)
• 1 cup diced celery (1/4-inch dice)
• 1/4 to 1 teaspoon kosher salt, to taste
• 1/2 teaspoon freshly-ground black pepper, plus additional to taste
• 2 cloves garlic, minced
• 1 pound dried split peas, rinsed and sorted
• 1 meaty ham bone
• 1 large bay leaf (or 2 small)
• 2 teaspoons fresh thyme leaves, chopped and quantity divided
• 6 cups chicken stock
• 2 cups water
• 1 cupdiced ham (1/4-inch dice)
• Buttery Garlic Croutons, for serving

Preparation #

1. In a large pot or Dutch oven, melt butter until foaming subsides. Add onion, carrot, celery, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Cook until vegetables are softened and just beginning to brown, 5-8 minutes. Add garlic and cook for 1 minute, until aromatic. Stir in split peas.

2. Add ham bone, bay leaf, and 1 teaspoon fresh thyme. Stir in chicken stock and water. Bring to a boil, reduce heat, and simmer uncovered for 60-90 minutes, stirring occasionally, until split peas are cooked down and soup is thickened to desired consistency. (Stir more frequently as the soup begins to thicken and add a little additional stock or water if it gets too thick for your tastes.)

3. Add diced ham during the last 15 minutes of cooking. When ready to serve, remove and discard ham bone and bay leaf, and stir in the remaining 1 teaspoon fresh thyme. Season to taste with salt, if needed. Serve hot with croutons and cracked black pepper.

Recipe credit: Striped Spatula