Serves 2-4 people.


  • 2 tbsp. olive oil
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 2 cloves garlic, minced
  • 8 cups unsalted chicken broth
  • 16 oz. bag dried split peas, rinsed
  • 2 bay leaves
  • ½ tsp. paprika
  • 1 sprig fresh thyme
  • Salt and freshly ground black pepper, to taste
  • 1 lb. smoked ham bone or shank
  • Chopped fresh parsley, for garnish (optional)


  1. Heat olive oil in a large pot over medium heat.
  2. Sear ham for one minute then remove and set aside.
  3. Add onion, celery, carrots and sauté until translucent for 3-5 minutes.
  4. Add garlic and sauté 1 minute longer.
  5. Add chicken broth, split peas, bay leaves, paprika and thyme then season lightly with salt and pepper.
  6. Add ham bone back into soup mixture. Bring mixture to a boil, then reduce to a simmer, medium low.
  7. Cover and let simmer, stirring occasionally until peas and ham are tender, roughly 1 hour.
  8. Remove ham from soup, then shred or dice meat and add meat back to soup.
  9. Serve warm garnished with parsley, if desired.