2smallyellow onions or one large yellow onion, chopped
3carrotschopped
3celery stalks, chopped
2–3clovesgarlic, to taste
8cupsorganic chicken broth
3/4lbhigh quality, thickly sliced deli ham, chopped
1handfulfresh parsley sprigs
3bay leaves
1 1/4tspdried thyme
salt and pepper to taste
3tbspfresh parsley, chopped
Instructions
Pour your split peas in a large bowl and comb your fingers through them. Make sure there are no unwanted objects, but discolored peas are no big deal.
Melt the butter in a soup pot over medium heat and sauté, all at once, the onions, carrot, celery and garlic until almost translucent.
Add chicken stock, peas, ham, parsley sprigs, bay leaves and thyme. Bring to boil, then lower to a simmer for one and a half hours, stirring occasionally. Remove pot from heat and let soup sit for a few hours.
Add chopped parsley to cooled soup. Reheat only as much soup as you are serving, adding salt and pepper to each bowl according to taste. Refrigerate leftover soup.