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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Ingredients Method

Ingredients
  

  • 1 leftover hambone with some meat attached
  • 1 lb dried green split peas rinsed, about 2 cups
  • 6 cups –8low-sodium chicken broth
  • 1 medium onion diced
  • 2 carrots sliced
  • 2 celery stalks diced
  • 1 –2 bay leaves
  • 1 teaspoon dried thyme
  • Freshly ground black pepper to taste
  • 1 cups –2diced ham (optional added at end)
  • Optional:
  • 1 small potato diced (for extra creaminess)
  • Splash of apple cider vinegar to brighten flavor

Method
 

  1. Rinse the Peas Place split peas in a colander and rinse well. Pick out any debris. Time: 2 minutes.
  2. Build the Base In a large Dutch oven or heavy pot, sauté onion, carrots, and celery in a tablespoon of olive oil over medium heat until softened (about 5–7 minutes). Don’t rush this part. Soft vegetables build flavor.
  3. Add the Good Stuff Stir in peas, hambone, broth, bay leaves, thyme, and pepper. Bring to a gentle boil.
  4. Simmer Reduce heat and let it simmer uncovered for 60–90 minutes. Stir occasionally. If it thickens too quickly, add a splash of water or broth.
  5. Finish It Remove hambone and bay leaves. Shred any meat from the bone and return it to the pot. Taste before adding salt—the ham already brings plenty. That’s it. You’ll notice the texture shifts slowly from brothy to creamy. That transformation? That’s the peas breaking down.