Cook the vegetables. Sauté the onion, carrots, and celery over medium-high heat. Then add the garlic and sauté for another minute.
Add the split peas, thyme, salt, and pepper. Stir everything together!
Add the bay leaf, ham bone, chicken broth, and water. Bring everything to a boil, reduce the heat to a simmer, cover, and cook for 50 to 60 minutes. Don’t forget to stir occasionally, until the soup is slightly thickened.
Add the diced ham. Remove the ham bone to a cutting board and dice the remaining meat, then add it back to the soup. Stir and simmer uncovered for an additional 5 to 15 minutes, or until it’s thickened to your liking. Use tongs to remove the bay leaf, then serve it up!
Helpful tip:
Continue Reading in next page
