A comforting and flavorful soup perfect for any season.
Rinse the split peas thoroughly under cold water.
Rinsing removes any debris and helps the peas cook evenly.
In a large pot, combine the rinsed peas and water. Bring to a boil.
Boiling the peas initially helps soften them for better cooking.
Reduce the heat, cover, and let the peas simmer for 1 hour.
Simmering allows the peas to break down and create a creamy texture.
Add the chopped onion, celery, carrots, bouillon cubes, bay leaves, salt, pepper, garlic powder, and oregano to the pot. Stir well.
Chop the vegetables into uniform sizes for even cooking.
Place the ham bone into the pot and bring the mixture to a boil. Reduce the heat, cover, and simmer for 1 hour, stirring occasionally.
The ham bone adds a rich, smoky flavor to the soup.
Remove the ham bone and bay leaves from the pot. Shred any meat from the bone and return it to the soup.
Removing the bay leaves ensures the soup isn’t overly aromatic.
Stir in the diced ham and let the soup simmer for another 30 minutes, or until the carrots are tender.
Simmering with the ham enhances the overall flavor of the soup.
Serve the soup hot, garnished with fresh parsley if desired.
Serving with crusty bread makes for a complete meal.
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