# Components:
→ Meats
01 - 1 lb smoked ham hock or diced cooked ham
→ Legumes
02 - 1 lb dried green split peas, rinsed and sorted
→ Vegetables
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 1 large onion, diced
06 - 2 cloves garlic, minced
→ Liquids
07 - 8 cups low-sodium chicken broth or water
→ Herbs & Seasonings
08 - 2 bay leaves
09 - 1 teaspoon dried thyme
10 - 1/2 teaspoon freshly ground black pepper
11 - Salt to taste
# Directions:
01 - In a large soup pot or Dutch oven, heat a splash of oil over medium heat. Add onion, carrots, and celery. Sauté for 5-7 minutes until softened.
02 - Add garlic and cook for 1 minute, stirring constantly.
03 - Stir in split peas, ham hock or diced ham, bay leaves, thyme, and black pepper.
04 - Pour in chicken broth or water, stirring to combine.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 1 to 1.5 hours, stirring occasionally, until peas are tender and soup has thickened.
06 - Remove the ham hock if used. Shred any meat from the bone, discarding fat and bone, and return the meat to the soup.
07 - Taste and adjust salt and pepper as needed. Remove bay leaves before serving.
08 - Serve hot with crusty bread or crackers.
