There is nothing quite like this split pea soup on a cold winter day. The ham adds just the right amount of smoky, salty flavor that will make your mouth water. This is a great recipe for leftovers because it is just as delicious the next day! 

Ingredients:

3 tbsp olive oil

2 medium-sized onions, finely chopped

3 celery stalks, finely chopped

1 lb dried green split peas (rinse before)

1¼ cup carrots, chopped

1 cup ham, chopped or cubed (can be replaced with smoked vegetarian option)

4 cups chicken broth

4 cups water

4 cloves of garlic, finely minced

¼ tsp thyme

¼ tsp dried basil

Parsley (optional, for garnish)

Salt and pepper to taste

Instructions:

1. First, add olive oil into a large dutch oven or soup pot. Add the finely chopped onions and celery then sauté until the onions are translucent and soft.

2, Rinse the dried green split peas and then add them to the pot.

3, Add 4 cups of chicken broth, 4 cups of water, salt, and pepper to the soup. Bring it to a hard boil for 2-3 minutes, then reduce the heat to a low simmer for 30 minutes.

4, After 30 minutes, add the carrots, thyme, basil, garlic, ham and more salt and pepper as needed. Then, simmer for another 1-1½ hours until desired thickness, or until all vegetables are soft. (Note: the longer you simmer the soup, the thicker it will be because more water will boil off.)

5, Let cool and garnish with parsley if desired.

6. Serve and enjoy!

This recipe also appears in our January 2023 print edition.