Split Pea and Ham Soup

Wash your hands and clean the work surface. Rinse the carrots, celery and onion under running water, remove any damaged areas, and dry before peeling and cutting. Prepare the vegetables, garlic and ham as listed. Sort through the split peas, discard any stones or debris, and rinse thoroughly in the strainer. No soaking is needed.

Heat the olive oil in the pot over medium heat. Add the onion and cook for 6–8 minutes, stirring frequently, until softened but not browned. Add the garlic and cook for 30 seconds.

Stir in the split peas, chicken broth, water, thyme and black pepper. Bring to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer. Partially cover and cook for 35 minutes, stirring occasionally along the bottom of the pot.

Add the ham, carrots and celery. Return to a gentle simmer and partially cover again. Cook for 30–45 minutes, until the peas are very soft and beginning to fall apart, the vegetables are tender, and the ham is hot throughout. Check that the ham reaches 165°F (74°C) with a clean food thermometer inserted into the center of a larger piece; continue simmering if needed. Clean the thermometer after use. Stir every 10 minutes, then more frequently as the soup thickens, scraping the bottom gently to prevent sticking. If the peas remain firm, continue simmering until tender.

Stir thoroughly to distribute the softened peas through the broth without crushing the ham and vegetables. The soup should be thick but still flow easily from a ladle. If it is thinner than you like, simmer uncovered for about 5 minutes, stirring frequently. Do not blend.

Taste before adding salt; the ham and broth may provide enough seasoning. Stir in the measured salt only if needed. Remove from the heat and let stand for 5 minutes before ladling into bowls.