Split Pea Soup

Instructions

1. Prepare the ingredients
   Sort through the split peas, removing any debris or discolored peas. Rinse them thoroughly under cold water until the water runs clear. Dice all vegetables and mince the garlic.
2. Sauté the aromatics
   Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery. Cook until softened, about 5-7 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Add remaining ingredients
   Add the rinsed split peas, ham bone or ham hocks, diced potato, chicken broth, bay leaves, dried thyme, and smoked paprika to the pot. Stir to combine everything well.
4. Simmer the soup
   Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 60-75 minutes, stirring occasionally, until the peas have broken down and the soup has thickened. Add more broth or water if the soup becomes too thick.
5. Remove ham bone and shred meat
   Remove the ham bone or ham hocks from the soup. When cool enough to handle, remove any meat from the bone, shred it, and return the meat to the soup. Discard the bone and any fat or gristle.
6. Season and finish
   Remove the bay leaves. Season the soup with salt and freshly ground black pepper to taste. For a smoother consistency, use an immersion blender to partially blend the soup, leaving some chunks for texture.
7. Serve hot
   Ladle the hot soup into bowls. Garnish with fresh chopped parsley. Serve with crusty bread for a complete meal.