Split pea soup

Name: Split pea soup
Cuisine: American
Ingredients: 500 g split peas, green; 4 cups chicken broth; 2 1/2 cups water; 2 tablespoons butter; 2 stalks celery, diced; 2 medium carrots, diced; 3 cloves garlic, minced; 1 medium onion, diced; 500 g ham, diced; 1 Bay leaf; Salt & Pepper, to taste (I use 1 tsp of salt, and 2 tsp pepper); 1 pinch thyme

Scott Fleury @cook_3861874

A favorite growing up... If you have a ham bone handy, throw it in, although I usually just use chopped ham...

Scott Fleury @cook_3861874

A favorite growing up... If you have a ham bone handy, throw it in, although I usually just use chopped ham...

Saved

Ingredients

500 gsplit peas, green
4 cupschicken broth
2 1/2 cupswater
2 tablespoonsbutter
2 stalkscelery, diced
2medium carrots, diced
3 clovesgarlic, minced
1medium onion, diced
500 gham, diced
1Bay leaf
Salt & Pepper, to taste (I use 1 tsp of salt, and 2 tsp pepper)
1 pinchthyme

Saved

Steps

1

Put split peas in a large pot, along with chicken broth, and water. Bring to a boil, and then remove from heat, cover, and set aside for 1 hour.
2

In a large sauce pan, melt butter. Stir in onion, celery, and sliced garlic. Cook slowly until the onions are translucent but not brown, 5 to 8 minutes.
3

After peas have sat for an hour, put pot back on burner, and bring back to a boil. Once boiling, lower temperature to a simmer.
4

Mix in ham, bay leaf, thyme, salt, pepper, and vegetable mixtute. Stir to combine, and simmer slowly until the peas are tender and the soup is thick, about 1 hour and 15 minutes. Stir occasionally.
5

If the soup is too thick for your liking, feel free to add more water, slowly.