Growing up my mom would always try to include as many veggies in our meals as possible. Some times it was a bust but other times it turned out delicious and was a huge hit. This soup was one of those hits!! We liked to call it “Green Mush Soup” but don’t let that name fool you, it has a fantastic flavor that people of all ages like!
- 1/4 cup unsalted butter
- 2 cups chopped onion
- 1 cup diced carrot
- 1 cup diced celery
- 1/4 to 1 teaspoon kosher salt , to taste
- 1/2 teaspoon freshly-ground black pepper , plus additional to taste
- 2 cloves garlic , minced
- 1 pound dried split peas , rinsed
- 1 meaty ham bone
- 1 large bay leaf
- 2 teaspoons fresh thyme leaves , chopped and quantity divided
- 6 cups chicken stock
- 2 cups water
- 1 cup diced ham
- In a large pot or Dutch oven, melt butter until foaming subsides. Add onion, carrot, celery, 1/4 teaspoon salt and 1/2 teaspoon pepper. Cook until vegetables are softened and just beginning to brown, 5-8 minutes. Add garlic and cook for 1 minute, until aromatic. Stir in split peas.
- Add ham bone, bay leaf, and 1 teaspoon fresh thyme. Stir in chicken stock and water. Bring to a boil, reduce heat, and simmer uncovered for 60-90 minutes, stirring occasionally, until split peas are cooked down and soup is thickened to desired consistency. (Stir more frequently as the soup begins to thicken and add a little additional stock or water if it gets too thick for your tastes.)
- Add diced ham during the last 15 minutes of cooking. When ready to serve, remove and discard ham bone and bay leaf, and stir in remaining 1 teaspoon fresh thyme. Season to taste with salt, if needed. Serve hot with biscuits.