Classic Split Pea Soup

Directions

• Step 1 Prep the vegetables. Remove the outer skin from the onion and cut it into eights, adding it to the basin of a food processor, if you have the luxury of having one. Otherwise, chop by hand. Pulse the onion until diced and transfer it to a large mixing bowl. Then, wash and cut the carrots, cutting them into 2” chunks. Add them to the food processor and pulse until diced. Combine them with the onions in the mixing bowl. Next, wash the celery and chop into 2” segments. Toss them into the food processor and pulse until diced. Add to the bowl with the onions and carrots. After this, mince the garlic cloves and transfer them to a separate mixing bowl. Then, pluck the leaves off the thyme stems and measure out 1 ½ T. Add to the bowl with the garlic.
• Step 2 Dice the ham into small cubes. Set aside in a mixing bowl separate from the vegetables.
• Step 3 Cook the vegetables. Take out a Dutch oven or any pan or skillet that you have on hand, which will hold all the veggies. Then, toss the butter into your pan or skillet and heat over medium-high heat. After the butter melts, add the vegetables, the onion, carrots, and celery. Sauté for 8 minutes and then, add the garlic and thyme. Continue cooking for 2 more minutes. Remove from heat.
• Step 4 Cook the soup. In a large, 7–8-quart stockpot, add the vegetables, broth, bay leaves, split peas, pork hock and 1 cup of ham. Bring to a boil and reduce the heat to a simmer. Cook uncovered, so you can easily stir the soup, for about 1 hour or until the peas dissolve and the soup thickens. Stir occasionally, so the contents of the soup don’t stick to the bottom of the pan. Season with salt and pepper and and add the remaining 2 cups of ham. Serve when hot!
• Step 5 Note: the soup will thicken in the fridge but will thin out some when reheated. So, if you’re reheating the soup, you may want to warm it first before adding broth to thin it out.