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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Ingredients:
1 ham bone from a roast or 1/2 cooked smoky bacon |
1 pound green split peas |
2 large carrots, coarsely chopped (2 cups) |
2 large celery stalks, chopped (2 cups) |
1 large onion, coarsely chopped (1 cup) |
2 garlic cloves, chopped |
2 32-ounce cans chicken broth |
1 bay leaf |
1 teaspoon dried thyme leaves |
1 teaspoon salt |
Directions:
1. Combine all the ingredients in a large, heavy stockpot. Bring to a boil over high heat. Reduce heat to low; cover and cook, stirring occasionally, for 2 hours or until the vegetables are very tender, adding up to 2 cups more broth if necessary. Add salt, 1/2 teaspoon at a time, tasting after each addition.
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