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Split Pea Soup with Ham Bone and Crusty Bread
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 1 ham bone with some meat attached
  • 1 pound dried green split peas
  • 1 large onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 6 cups water
  • 1 bay leaf
  • Salt and black pepper to taste
  • 4 thick slices crusty bread, for serving

Instructions
 

  • Rinse the split peas under cold water and pick out any small stones. Set them aside.
  • Place the ham bone in a large pot with the split peas, onion, carrots, celery, garlic, water, and bay leaf.
  • Bring the mixture to a boil over medium-high heat, then reduce to low and cover the pot.
  • Simmer for about 90 minutes, stirring now and then, until the peas are soft and the soup has thickened.
  • Remove the ham bone from the pot. Shred any remaining meat from the bone and return the meat to the soup.
  • Season with salt and black pepper. Discard the bay leaf.
  • Ladle the soup into bowls and serve with the crusty bread on the side.

Notes

Let the soup sit for 10 minutes before serving so it thickens a bit more. If it becomes too thick when reheated, stir in a splash of water to loosen it. The bread is best when toasted lightly to keep its crunch against the creamy soup.
Course: Soup
Cuisine: American
Equipment: Large Pot, Knife, Cutting Board