Ingredients:

  • 2 tbsp extra virgin olive oil
  • 2 cups yellow onion, finely diced
  • 1.5 cups carrots, peeled and diced (divided)
  • 1.5 cups celery, diced (divided)
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 lb dried green split peas, rinsed and sorted
  • 1 meaty ham bone
  • 6 cups low-sodium chicken broth
  • 2 cups water
  • 2 bay leaves
  • 1 tsp black pepper
  • 2 tbsp apple cider vinegar
  • 1/4 cup fresh parsley, chopped
  • 1 tsp salt (or to taste)

Instructions:

  1. Heat olive oil in a large Dutch oven over medium heat. Add the onion and half of the carrots and celery. Sauté for 8–10 minutes until softened. Stir in the garlic and thyme for 60 seconds.
  2. Add the rinsed split peas to the pot. Stir frequently for 2 minutes to coat in oil and lightly toast the starch layer. Pour in the chicken broth and water, deglazing the bottom of the pot.
  3. Submerge the ham bone or hocks into the liquid. Add bay leaves and black pepper. Bring to a boil, then reduce heat to low and simmer, partially covered, for 45 minutes.
  4. Stir in the remaining carrots and celery. Continue simmering for another 30 minutes until the peas have broken down into a creamy base and the new vegetables are tender.
  5. Remove the ham bone. Shred any meat from the bone, discard the bone and bay leaves, and return the meat to the pot. Stir in apple cider vinegar.
  6. Taste and add salt if necessary. Garnish with fresh parsley before serving.