Split Pea Soup

By spend with pennies

Ingredients

2 cups dried split peas (yellow or green, about 14 oz.)
1 meaty ham bone (or 2 cups leftover ham, diced)
4 cups water (or additional broth if desired)
4 cups chicken broth
2 teaspoons dried parsley
1 bay leaf
3 ribs celery (diced)
2 carrots (diced)
1 large yellow onion (diced)
½ teaspoon black pepper
½ teaspoon dried thyme leaves
salt (to taste)

Prep Time20mins
Cook Time130mins
Servings6

Instructions

Sort through the peas to ensure there is no debris. Rinse and drain well.

In a large pot, combine peas, ham, water, broth, parsley, and bay leaf. Bring to a boil, reduce heat to low, and simmer covered for 1 hour.

Add in celery, carrots, onion, pepper, thyme, and salt. Cover and simmer 45 minutes more.

Remove ham bone and chop the meat. Return the meat to the soup and cook uncovered until thickened and the peas have broken down and the soup has thickened, about 20 minutes more.

Discard the bay leaf and season with salt and additional pepper to taste.