Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, diced (about 1½ cups)
- 3 medium carrots, peeled and sliced into ½-inch rounds (about 1 cup)
- 3 celery stalks, diced (about 1 cup)
- 4 garlic cloves, minced
- 1 pound (about 2¼ cups) dried green split peas, rinsed and picked over
- 1 leftover ham bone with meat still attached, or 1 smoked ham hock (1 to 1½ pounds)
- 1 medium russet potato, skin on, diced into ½-inch pieces
- 2 bay leaves
- 4 fresh thyme sprigs
- 8 cups (64 oz) low-sodium chicken broth, plus more as needed
- Kosher salt, to taste (see note)
- Freshly ground black pepper
- 1 teaspoon apple cider vinegar
- Crusty bread, for serving
Instructions
- Warm the olive oil in a large Dutch oven (at least 7 quarts) over medium heat. Add the onion, carrots, and celery with a small pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until the onion is translucent and the carrots have softened slightly, about 7 to 8 minutes. Add the garlic and cook until fragrant and barely golden, about 1 minute.
- Add the split peas, ham bone, potato, bay leaves, and thyme. Pour in the broth. The liquid should cover the bone by about an inch; add a little more broth if needed. Bring to a gentle boil, then reduce to low, partially cover, and simmer, stirring every 20 minutes, until the peas have completely broken down and the soup is thick and creamy, 1½ to 2 hours.
- Transfer the ham bone to a cutting board and let cool about 10 minutes. Shred the meat into bite-sized pieces, discarding bone, fat, and gristle. Return meat to pot. Remove bay leaves and thyme stems.
- Stir in the apple cider vinegar. Taste before adding salt, as the ham bone contributes significant salt. Adjust seasoning as needed. Thin with broth if desired.
- Ladle into bowls and serve with crusty bread.