ham bone from a roast or 1/2 cooked smoky bacon
green split peas
large carrots, coarsely chopped (2 cups)
large celery stalks, chopped (2 cups)
large onion, coarsely chopped (1 cup)
garlic cloves, chopped
32-ounce cans chicken broth
dried thyme leaves
- Combine all the ingredients in a large, heavy stockpot. Bring to a boil over high heat.
- Reduce heat to low; cover and cook, stirring occasionally, for 2 hours or until the vegetables are very tender, adding up to 2 cups more broth if necessary. Add salt, 1/2 teaspoon at a time, tasting after each addition.