This easy split pea soup gets it's depth of flavor from sautéed carrots, onion, and celery cooked in a simple broth with smoky ham. Use leftover or deli ham, or try a ham hock or ham bone instead.
In a 3 qt. stockpot, warm the butter or olive oil over medium high heat. Add the carrot, celery and onion and cook for 5 minutes or until tender, stirring occasionally.
Add the chicken broth, water, chopped ham, split peas, thyme, kosher salt and black pepper. Bring to a boil then reduce to a simmer and cook for 1 hour or until the peas are tender. If the soup is too thick to your taste, add more chicken broth or water in the last 20 minutes of cooking. For a creamier soup instead of brothy, cook the soup for 90 minutes and lightly mash to cream. Taste for seasoning and serve hot.
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