A comforting and flavorful soup perfect for any season.
Rinse the split peas under cold water until the water runs clear.
Rinsing the peas removes excess starch and ensures a clearer soup.
Place the split peas, ham bone, carrots, onion, and celery into a large soup pot.
Cut the vegetables into uniform pieces for even cooking.
Wrap the thyme, parsley, mint, and cloves in a muslin cloth and add to the pot.
Using a muslin cloth makes it easier to remove the herbs later.
Pour in the water to cover the ingredients and bring to a boil.
Skim off any foam that forms on the surface for a clearer soup.
Reduce the heat to low and simmer for 2 hours, stirring occasionally.
Check the soup occasionally to ensure it doesn't stick to the bottom.
Remove the herb bundle and ham bone, shred any meat from the bone and return it to the soup.
Taste and adjust the seasoning with salt and pepper as needed.
Serve the soup hot, garnished with fresh mint leaves.
Pair with crusty bread for a satisfying meal.
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