Classic Split Pea Soup

Steps

1. Add 2 stalks of celery, 2 carrots, and 1 onion to a large stockpot or Dutch oven over medium-high heat.
2. Sauté the vegetables for three to four minutes until softened.
3. Mince 2 garlic cloves on top and stir together for another minute.
4. Add 1 pound of dried split green peas after rinsing and sorting through them. Do not rinse them too far in advance, or they will clump together.
5. Add ½ teaspoon of dried thyme, ½ teaspoon of kosher salt, and ½ teaspoon of freshly ground black pepper, then stir everything together.
6. Nestle the ham bone into the pot among the vegetables.
7. Pour in 1 bay leaf, 4 cups of low sodium chicken broth, and 3 cups of water. Stir to ensure nothing is stuck together.
8. Bring the soup to a boil, then reduce the heat to a low simmer.
9. Cover the pot and cook for 50 to 60 minutes, stirring occasionally until the soup has thickened and the peas have broken down.
10. Carefully remove the ham bone using tongs and dice up any remaining meat from it. Add 1 cup of diced ham back into the soup (or substitute with purchased ham steaks if needed).
11. Toss the diced ham into the soup and stir to disperse the flavor.
12. Use tongs to locate and remove the bay leaf.
13. Serve the soup, optionally garnishing with a sprinkle of fresh herbs and freshly ground black pepper.