Pea Ham Soup (Print Version)

# Ingredients:

01 - A tablespoon of olive oil.
02 - One and a half cups of chopped yellow onion.
03 - One and a quarter cups of chopped celery.
04 - A teaspoon of minced garlic.
05 - Four cups of chicken broth, unsalted.
06 - Four cups of plain water.
07 - 16 ounces of dried split peas, washed.
08 - Two bay leaves.
09 - A teaspoon and a half of fresh thyme (use ½ teaspoon if dried).
10 - A pound and a half of ham bone or shanks with meat.
11 - One cup of chopped carrots.
12 - Fresh parsley for a sprinkle on top.
13 - Salt and pepper, adjust to taste.

# Instructions:

01 - Warm up the oil, sauté the onion and celery for a couple of minutes, then add the garlic and stir for another minute.
02 - Toss in the broth, water, peas, bay leaves, thyme, and ham. Add salt and pepper lightly for now.
03 - Let the mixture get to a boil, lower the heat, cover it, and let it simmer for 60-80 minutes. The ham and peas should soften nicely.
04 - Take the ham out, allow it to cool for 10 minutes, then shred the meat. Add the chopped carrots into the soup next.
05 - Simmer for another half hour until the peas break apart. Add the shredded ham back in and season further if needed.

# Notes:

01 - Works well in slow cookers and Instant Pots too.
02 - For extra texture, potatoes can be tossed in with the carrots.
03 - This soup will thicken as it cools.

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