- 1 hambone and ham scraps (2 to 2-1/2 cups of ham pieces)
- 6-8 cups of water (if you simmer the bone separately to make stock, you will probably need the larger amount since you’ll lose some liquid to steam during that time)
- 1 bay leaf
- 16 ounces (2 cups) green split peas (rinse well a couple of times first)
- 1 medium onion, chopped (about 2 cups)
- 4-5 carrots, chopped (about 2 cups)
- 2 stalks celery, chopped (about 1 cup)
- 1 clove garlic, minced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper (or more to taste)
- salt and pepper to taste (I used 1 teaspoon of salt)
- Place ham bone in a large pot and add 6 cups of water, bay leaf, and a few grinds of black pepper. Bring to a boil and then reduce heat and simmer, covered, 1-2 hours.
- Remove the bone from the stock and add rinsed peas, onion, carrots, celery, garlic, thyme, crushed red pepper, and salt and pepper. Add pieces of ham (from the bone or cut up leftover slices). The soup has a high ratio of veggies to broth, but you may need to add 1-2 cups more water if it seems overly thick.
- Simmer, covered, about 1-1/2 hours or until peas are well-done (it will look like the peas have been pureed). Stir occasionally while it cooks, and more frequently toward the end of the cooking time as it will be more likely to stick as it thickens.