SPLIT PEA SOUP
This slow simmered split pea soup uses beef bone for a rich, subtly smoky flavor.
- 1 (16 oz) bag dried split peas, picked over and rinsed
- 1 1/2 tsp chopped fresh thyme, or 1/2 tsp dried
- 1 1/2 cups chopped yellow onion (1 medium)
- Chopped fresh parsley, for garnish (optional)
- 1 1/4 cups chopped celery (about 3 ribs)
- Salt and freshly ground black pepper
- 4 cups unsalted chicken broth
- 1 tsp minced garlic (1 clove)
- 1 1/2 lb meaty beef bone
- 1 cup chopped carrots
- 1 Tbsp olive oil
- 4 cups water
- 2 bay leaves
- Heat olive oil in a large pot over medium-high heat. Add onion and celery and saute 3 minutes. Add garlic and saute 1 minute longer.
- Pour in chicken broth and water. Add split peas, bay leaves and thyme. Season lightly with salt and with pepper to taste.
- Nestle beef bone into soup mixture. Bring mixture to a boil, then reduce to low. Cover and let simmer, stirring occasionally until peas and ham are tender, about 60 - 80 minutes.
- Remove beef from soup, let rest 10 minutes then shred or dice meat portion into pieces, cover.
- Meanwhile add carrots to soup. Cover soup and continue to simmer, stirring occasionally, until peas have mostly broken down, about 30 minutes longer.
- Stir ham into soup, season with more salt as needed. Serve warm garnished with parsley if desired. Enjoy your soup!