A comforting and flavorful soup perfect for chilly days.
Place the smoked ham bone in a large pot and add the split peas and water.
Using a smoked ham bone adds a depth of flavor to the soup.
Bring the pot to a boil, then reduce the heat to a simmer. Cook for 1.5 hours, stirring occasionally.
Stirring occasionally prevents the peas from sticking to the bottom of the pot.
Meanwhile, dice the onion, celery, and carrots, and mince the garlic.
Cut the vegetables into uniform sizes for even cooking.
Add the diced vegetables and bay leaf to the pot. Stir well.
Adding the vegetables later ensures they retain some texture.
Continue to simmer the soup for another hour, stirring occasionally.
Taste the soup and adjust seasoning as needed.
Remove the ham bone and bay leaf. Shred any meat from the bone and return it to the soup.
Removing the bay leaf prevents it from overpowering the soup.
Serve the soup hot, garnished with fresh parsley if desired.
Pair with crusty bread for a satisfying meal.
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