Note that the soup will continue to thicken as it sits. You can always add an extra cup of water or broth to thin it back down.
STORAGE TIPS
To store for the week: Any leftovers can be stored in an airtight container in the fridge for 4 to 5 days. Just don’t be alarmed by the texture since it will thicken up quite a bit! If you want to thin it down, add more water when reheating.
Freeze for later: I love finding containers of this soup in my freezer —especially on a chilly day! It will keep for up to 3 months in the freezer in a freezer-safe container (like these Weck jars).
INGREDIENTS
▢2 tablespoons extra-virgin olive oil3
▢1 medium onion, diced
▢3 carrots, diced
▢3 ribs of celery, diced
▢2 garlic cloves, minced
▢1 pound dried split peas, rinsed
▢½ teaspoon dried thyme
▢½ teaspoon kosher salt
▢½ teaspoon freshly ground black pepper
▢1 bay leaf
▢1 meaty ham bone (see tips and alternatives above)
▢4 cups low-sodium chicken broth
▢3 to 4 cups water
▢1 cup diced ham (from ham bone or added separately)
▢finely chopped fresh parsley, for garnish
INSTRUCTIONS
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