- 2 tablespoons olive oil
- 1 medium onion, chopped (alternative is 1 1/2 cups leeks)
- 2 medium leeks, white and pale-green parts only, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, chopped
- 2 Yukon gold potatoes, unpeeled and cut into small pieces
- 1 cup leftover ham, chopped
- 1 ham bone
- 6 sprigs thyme
- 2 bay leaves
- 2 cups green split peas
- 2 tablespoons Worcestershire sauce
- Kosher salt and freshly ground black pepper
- Sour cream and croutons (optional for serving)
Heat oil in a large pot over medium heat. Add onion, leeks, celery and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, 10-12 minutes. Add potatoes and ham. Cook, stirring occasionally, until potatoes are just softened, 8-10 minutes. Add ham bone, thyme sprigs, bay leaves, and split peas; add water to cover. Bring to a boil, reduce the heat, and simmer, uncovered, until peas are very soft and falling apart, 1 1/2-2 hours.
Remove the ham bone (along with any meat that is still attached), thyme sprigs, and bay leaves from the soup. Add the Worcestershire sauce; season with salt and pepper. Serve the soup with sour cream and croutons, if desired.
If you want to make this split pea soup but you don’t have a ham bone, use two ham hocks instead.