YOUR SOLIN GENERATED RECIPE
Hearty Split Pea Soup with Ham
Slow-simmered green split peas and savory diced ham meld into a thick, comforting soup infused with aromatic thyme and earthy bay leaf.
INGREDIENTS
0.33 cup dried green split peas
4 oz lean diced ham
0.5 cup yellow onion
0.5 cup carrot
0.5 cup celery
1 tsp extra virgin olive oil
2 cup low-sodium chicken broth
1 clove garlic
0.25 tsp dried thyme
1 whole bay leaf
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Rinse the dried split peas thoroughly in a fine-mesh sieve and set aside.
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
Add the diced onion, carrot, and celery to the pot and sauté for 5-7 minutes until the vegetables are softened and translucent.
Stir in the minced garlic and diced ham, cooking for another 2 minutes until the ham begins to slightly brown and the garlic is fragrant.
Add the rinsed split peas, chicken broth, dried thyme, and the whole bay leaf to the pot.
Bring the mixture to a boil, then immediately reduce the heat to low and cover the pot with a lid.
Simmer for 45 to 60 minutes, stirring occasionally to prevent sticking, until the peas have broken down and the soup has thickened to your desired consistency.
Remove the bay leaf and discard it.
Season the soup with sea salt and black pepper, then serve hot.