Sunday, October 11, 2020



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



  1. 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.
  2. Pour in chicken broth and water. Add split peas, bay leaves and thyme. Season lightly with salt and with pepper to taste.
  3. 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.
  4. Remove beef from soup, let rest 10 minutes then shred or dice meat portion into pieces, cover.
  5. Meanwhile add carrots to soup. Cover soup and continue to simmer, stirring occasionally, until peas have mostly broken down, about 30 minutes longer.
  6. Stir ham into soup, season with more salt as needed. Serve warm garnished with parsley if desired. Enjoy your soup!