Creamy yellow split pea soup studded with bits of ham, carrots, celery, and thyme. There is nothing like this one on a cold day! I am a Canadian now living in the United States and cannot get Habitant soup anymore, so I came up with this version. I think it is as good as the real thing, if not better because it is homemade.
Ingredients
- ham bone with some meat: 1 piece
- ½ cups yellow split peas: 2 piece
- stalks celery: 5 piece (diced)
- carrots: 4 piece (diced)
- Spanish onion: 0.5 piece (diced)
- kosher salt: 2 Tbsp
- thyme: 2 tsp (dried)
- bay leaf: 1 piece (optional)
- pinch ground black pepper: 1 piece (to taste)
- water: 8 cups (or as needed)
Metric Conversion
Stages of cooking
-
Place ham bone, split peas, celery, carrots, onion, salt, thyme, bay leaf, and pepper into a large pot; pour in water. Bring mixture to a boil and skim off any foam with a spoon.
-
Reduce the heat and place a lid on the pot, slightly ajar to allow some evaporation. Simmer, stirring occasionally, until peas are tender and soup is thick, about 3 hours.
-
Remove ham bone from soup; remove meat from ham bone, chop, and return to the pot.
