Split Pea Soup (Print Version)

# Ingredients:

01 - 1 cup chopped carrots.
02 - 1 tablespoon of olive oil.
03 - 1½ cups diced yellow onion.
04 - 1¼ cups chopped celery stalks.
05 - 1 teaspoon minced garlic.
06 - 4 cups water, not hot.
07 - 4 cups chicken broth, unsalted.
08 - 16 oz dried split peas, washed.
09 - 2 bay leaves, whole.
10 - 1½ teaspoons fresh thyme or ½ teaspoon dried thyme.
11 - 1½ pounds of ham bone or shanks with plenty of meat.
12 - Fresh parsley, roughly chopped, as a topping.
13 - Salt and pepper, adjust to your preference.

# Instructions:

01 - Warm up the oil, toss in the onion and celery, and sauté for 3 minutes. Stir in the garlic and cook for another minute.
02 - Mix in the water, broth, peas, thyme, bay leaves, and ham. Add just a little salt and pepper for now.
03 - Bring the pot to a low boil, then cover and let it gently cook for 60-80 minutes until the ham and peas soften up.
04 - Take the ham out, let it cool down for about 10 minutes, then shred it. In the meantime, stir the carrots into the soup.
05 - Cook for another half hour until the peas are super soft and the soup thickens. Stir the ham back into the pot and taste for seasoning.

# Notes:

01 - Works great with a slow cooker or Instant Pot.
02 - Want extra heartiness? Toss in potatoes with the carrots.
03 - The soup thickens up once it cools down.

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