Ingredients
- 2 tablespoons butter
- 2 celery ribs, diced
- ½ onion, diced
- 3 cloves garlic, sliced
- 500g dried split peas, rinsed
- 500g cooked ham, diced
- 1 bay leaf
- 1 quart (4 cups) chicken stock
- 2½ cups water
- Salt and ground black pepper, to taste
Method
- Gather all ingredients.
- Melt butter in a large soup pot over medium-low heat. Add celery, onion, and sliced garlic. Cook, stirring occasionally, until the onions are translucent but not browned, about 5 to 8 minutes.
- Stir in the split peas, ham, and bay leaf. Pour in the chicken stock and water, then stir to combine.
- Bring to a simmer and cook, stirring occasionally, until the peas are tender, and the soup has thickened, about 1 hour and 15 minutes.
- Season with salt and black pepper to taste before serving.