Directions. Place the butter in a large soup pot over medium-low heat. Stir in onion, celery, and sliced garlic. Cook slowly until the onions are translucent but not brown, 5 to 8 minutes. Mix in ham, bay leaf, and split peas. Pour in chicken stock and water.
Directions. Place split peas, ham bone, carrots, onion, celery, thyme, bay leaf, salt, and pepper into a large pot; pour in water. Bring mixture to a boil and skim off any foam with a spoon. Remove ham bone from soup; strip meat from ham bone, chop meat, and return it to the pot.
Directions. In a Dutch oven or 5-quart heavy pot with a lid, heat oil over medium. Add onion, carrots, celery, and thyme; season with salt and pepper. Add broth, split peas, ham bone, and 5 cups water. Meanwhile, make croutons: In a large skillet, melt butter over medium heat. Remove and discard bone from soup.
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Carrots, celery and onion accent the subtle flavor of the split peas, while a ham bone adds a meaty touch to this hearty soup. It's sure to chase away autumn's .
For a different spin on split pea soup, try this recipe. The flavor is peppery rather than smoky. â€”Barbara Link, Rancho Cucamonga, California.
Split pea soup has an inherent sweetness from the peas that is made extra comforting with the classic addition of ham.
Potatoes contribute starchiness and silky thickness, while sweet carrots and salty ham balance out the peas' light, earthy flavor. Leftovers fare well.