Classic Split Pea Soup

Directions

• Step 1 Prep the vegetables. Remove the outer skin of the onion and quarter it, tossing it into a food processor—if you have the luxury of one—or chopping by hand. Then, wash, scrub, and peel the carrots if they’re non-organic, cutting them into 2” chunks. Add them to the food processor, along with the onions, and pulse until diced, scraping the contents into a large mixing bowl. Next, wash the celery, slicing the stalks into 2″ segments. Add to the food processor and pulse until diced. Then, mince the garlic by hand since a food processor may not evenly cut it up. Next, fold the celery and garlic into the carrot/onion mixture in the large mixing bowl. Lastly, pluck 2 t. of fresh thyme leaves off their stems and mix with vegetables in the mixing bowl. Note: if you don’t have the convenience of a food processor, you can chop the veggies by hand, but it will increase the prep time.
• Step 2 Dice the ham into small cubes. Set aside in a mixing bowl separate from the vegetables.
• Step 3 Cook the vegetables. Heat a nonstick skillet on medium-high for 2-3 minutes. When the pan is hot, add the butter. Wait until the butter melts and then, add the carrots, onions, celery, garlic, thyme, and bay leaves. Sauté for 8-10 minutes or until the onion is translucent. Remove from heat. Note: I use a large, 12″ skillet.
• Step 4 Cook the soup. In a large, 7-quart stockpot, add the bay leaves, sautéed veggies, thyme, broth, water, split peas, and hock and bring to a boil. Reduce to a simmer and cook uncovered, so you can stir the soup easily. In the first 25 minutes or so, I didn’t need to stir too frequently. But I do suggest that you stir the soup occasionally, or the veggies will stick to the bottom. After 40 minutes or so,  I had to be vigilant and stir the soup regularly while it was thickening. Remove the pot from the heat when the split peas have dissolved, and the soup has thickened. I cooked mine for 55 minutes. Add more chicken broth if desired to thin the soup and make the stirring easier (I did so). Season with salt and pepper if needed. Add the ham any time when cooking.
• Step 5 Note: if you are to reheat the soup, know that it thickens in the refrigerator and thins out when reheated. Try reheating the soup first before adding more broth. But if the soup is still too thick (which mine was), then add more broth. I kept the leftover broth in the fridge. Enjoy!