Yellow Split Pea Soup with Ham

serves 8

1 pound dried yellow split peas, rinsed and sorted

1 large yellow onion, finely diced

2 medium carrots, finely diced

2 medium celery stalks, finely diced

1 clove garlic, minced

1 Tablespoon chopped fresh thyme

1 bay leaf

2 quarts chicken stock, plus more to thin

2 cups cooked ham, cut into 1/2 inch dice

Kosher salt and freshly ground black pepper to taste

In a large stock pot, bring the split peas, vegetables, thyme, bay leaf, and stock to a boil.  Reduce the heat and simmer partially covered, stirring occasionally until the vegetables are tender, the split peas have broken down, and the soup is thickened-- about 2 1/2 to 3 hours.  Add the diced ham and cook just until warmed through.  Season the soup with salt and pepper to taste.  Enjoy!  

*The soup thickens if stored in the refrigerator, so you will need to thin it with additional stock when reheating.