Just the ticket to warm you up from head to toe, this golden-hued soup is the ultimate winter dish. It’s also the best way to use the leftover ham bone from your baked ham (and any meaty bits still attached).
- Serves 6 to 8
- Active time 10 minutes
- Total time 1 hour, 25 minutes
- ¼ cup salted butter
- 1 onion, chopped
- 2 carrots, chopped
- 1 stalk celery, chopped
- 2 cloves garlic, minced
- 1 lb. dried yellow or green split peas, rinsed
- 1 Tbsp. fresh thyme leaves
- 6 cups low-sodium chicken broth
- Ham bone
- 1½ cups cups diced Orange Bourbon-Glazed Ham
- Melt the butter in a Dutch oven over medium-high heat. Add the onion, carrots, celery, and garlic. Sauté 5 minutes or until the vegetables are tender.
- Stir in the split peas, half of the thyme, chicken broth, and the ham bone. Bring to a boil, reduce the heat, and simmer, covered for 1 hour to 1 hour and 30 minutes until the peas are tender and falling apart and the soup is thickened.
- Remove the ham bone from the soup. Stir in the diced ham and simmer 5 minutes until heated through. Divide the soup among serving bowls and garnish with the remaining thyme.
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