Ingredients
- 8 cups water (2 liters)
- 1 large ham bone, or smoked ham hocks, plus more diced ham meat, if desired
- 1 cup green dried split peas, rinsed
- 1 cup yellow dried split peas, rinsed
- 2 large carrots, peeled and chopped
- 2 medium onions, chopped
- 2 large celery ribs, plus leaves, chopped
- 1 large bay leaf
- 2 beef bouillon cubes
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme
- 1 pinch allspice
Instructions
- In a large cooking pot, add the water and peas.
- Bring to boil, remove from heat, cover and let sit for 1 hour.
- Return to the stove and bring the soup to a boil over high heat.
- Add the ham bone, carrots, onions, celery, bay leaf, beef bouillon, salt, pepper and thyme.
- Reduce the heat to low and simmer, covered for about 1 to 1 1/2 hours, stirring occasionally.
- Remove the ham bone, when cool enough to handle, remove meat from the bone. Cut meat into bite size pieces and set aside; discard the bone.
- Remove the bay leaves, taste and adjust seasoning.
- For a smooth soup, use a hand-held blender or puree in batches using a food processor or blender until smooth. If necessary, add more water until it reaches the desired consistency.
- Stir chopped ham back into the soup, and serve hot.