Split Pea Soup (Print Version)

# Ingredients:

01 - 1½ cups chopped celery.
02 - 1 tablespoon of olive oil.
03 - 1¼ cups of yellow onion, diced.
04 - 1 teaspoon minced garlic.
05 - 4 cups water.
06 - 4 cups chicken broth (unsalted).
07 - 16 oz dried split peas that have been rinsed.
08 - A couple of bay leaves.
09 - 1½ teaspoons of fresh thyme or ½ teaspoon if using dried thyme.
10 - 1½ pounds of ham shanks or a meaty ham bone.
11 - 1 cup of carrots, diced.
12 - Chopped fresh parsley for topping.
13 - Add salt and pepper as needed.

# Instructions:

01 - Warm up the oil, toss in the onion and celery, and cook for about 3 minutes. Stir in the garlic and cook for another minute.
02 - Add the broth, water, peas, ham, thyme, bay leaves, plus a little salt and pepper to your pot.
03 - Get it bubbling, then lower the heat and cover. Let it cook for 60-80 minutes until the peas soften and the ham is ready to shred.
04 - Take the ham out and let it sit for 10 minutes. Pull apart the meat and toss the carrots into the soup.
05 - Cook for another 30 minutes on low heat until the peas cook down completely. Return the shredded ham to the soup and adjust seasoning.

# Notes:

01 - Works in a slow cooker or pressure cooker too.
02 - Feel free to add diced potatoes with the carrots.
03 - Soup thickens while cooling down.

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