Split Pea Soup (with leftover ham)

Split Pea Soup (with leftover ham & ham bone)

• ¼cup unsalted butter
• 2cups chopped onion
• 1cup diced carrot 
• 1cup diced celery 
• 1/2teaspoon kosher salt , to taste
• ½teaspoon ground pepper
• 2 clovesgarlic, minced
• 1pound dried split peas, rinsed
• 1meaty ham bone
• 1large bay leaf 
• 2teaspoons fresh thyme leaves , chopped and quantity divided
• 6cups bone broth/stock
• 2cups water
• 1cup diced ham (¼-inch dice)

1. In a large pot, melt butter over medium heat. Add onion, carrot, celery, ¼ teaspoon salt and ½ teaspoon pepper. Cook until vegetables are softened, 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 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 taste.)

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 remaining 1 teaspoon fresh thyme. Season to taste with salt, if needed.