Ingredients
Equipment
Method
- In a large heavy-bottomed pot, heat olive oil over medium heat. Add onion, carrot, celery, and a pinch of salt and pepper. Cook 5–8 minutes until softened and onion begins to turn golden. Stir in garlic, Italian seasoning, cumin, thyme, and red pepper flakes. Cook 1 minute. Add rinsed split peas and stir to combine.
- Add ham bone, bay leaves, and chicken broth. Bring to a boil, then reduce to low and simmer uncovered for 60–90 minutes, stirring occasionally so peas don’t stick. Add extra broth if soup becomes too thick.
- Near the end of cooking, remove ham bone, shred off meat, and return ham to the pot. Add additional chopped ham if needed (about 2 cups total). Remove bay leaves.
- For extra creaminess, blend 2 cups of the soup until smooth and stir back into the pot. Adjust seasoning with salt and pepper as needed.
- Ladle into bowls and serve hot with hearty buttered bread and fresh thyme garnish, if desired.
Notes
🧂 Add salt slowly — ham hocks can be quite salty. Replace 2 cups of broth with water if needed.
🍖 Try to use a meaty ham bone for the best flavor. If short on ham, add up to 2 ½ cups chopped ham near the end.
⏱️ Cooking time may vary. Split peas should be tender, and for creamier soup, cook longer until peas fall apart.
⚠️ If blending, remove blender lid knob and cover with a towel to allow steam to escape safely.
❄️ Storage: Refrigerate 3 days (add broth when reheating as it thickens). Freezes well for 2–3 months.
🍖 Try to use a meaty ham bone for the best flavor. If short on ham, add up to 2 ½ cups chopped ham near the end.
⏱️ Cooking time may vary. Split peas should be tender, and for creamier soup, cook longer until peas fall apart.
⚠️ If blending, remove blender lid knob and cover with a towel to allow steam to escape safely.
❄️ Storage: Refrigerate 3 days (add broth when reheating as it thickens). Freezes well for 2–3 months.
