Split Pea And Ham Soup, French 75, and Becoming

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 pound dried split peas, rinsed and sorted
• 1 ham bone or 2 cups diced cooked ham
• 8 cups chicken or vegetable broth
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1 cup diced potatoes (optional)
• Fresh parsley, chopped (for garnish)

Instructions

• Sauté Vegetables:
• In a large pot or Dutch oven, heat the olive oil over medium heat.
• Add the onion, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened and fragrant.
• Add Split Peas and Ham:
• Stir in the split peas, ham bone (or diced ham), and pour in the broth.
• Add the bay leaves and thyme. Stir to combine.
• Simmer the Soup:
• Bring the mixture to a boil, then reduce the heat to low.
• Cover and let the soup simmer for about 1 to 1.5 hours, stirring occasionally, until the peas are tender and the soup has thickened.
• If using, add the diced potatoes after the first 30 minutes of simmering.
• Season and Serve:
• Remove the ham bone, if used, and strip any remaining meat from it to add back into the soup.
• Season with salt and pepper to taste.
• Serve hot, garnished with fresh parsley.