Split Pea Soup with Ham

Ingredients

0 of 12 out on the counter

• 1 lb dried green split peas, rinsed and picked over
• 5 oz cooked ham, diced (about 1 cup)
• 1 large onion, diced
• 2 medium carrots, peeled and diced
• 3 ribs celery, diced
• 3 cloves garlic, minced
• 4 cups reduced-sodium chicken broth
• 5 cups water
• 1 bay leaf
• ½ tsp dried thyme
• ½ tsp black pepper
• 1 tbsp cider vinegar

All set! Everything is out. Time to bake.

Method

1. 1Put the peas, ham, onion, carrots, celery, garlic, broth, water, bay leaf, thyme and pepper in a 6-quart pot. Do not add salt yet; the ham is salty.
2. 2Bring to a boil over high heat, then turn it down to a low simmer and set the lid a little ajar. Skim off any foam.
3. 3Simmer about 2 hours, stirring from the bottom every 15 minutes so the peas do not stick, until the peas have fallen apart and the soup is thick enough to mound on a spoon. At sea level this takes about 1½ hours; a mile up, with water boiling near 203 °F, plan on a quarter longer. If it gets too thick, add a splash of water.
4. 4Take out the bay leaf. Stir in the vinegar. Taste, and add salt only if it needs it.
5. 5Cool leftovers within 2 hours, then refrigerate. Reheat to a boil, stirring, and thin with water, since it thickens as it sits.