Carrots, celery and onion accent the subtle flavor of the split peas, while a ham bone adds a meaty touch to this hearty soup. It's sure to chase away autumn's .
Return to stove and bring back to boil. Add ham bone, carrots, onions, celery, bay leaf, beef bouillon, salt, peppercorns and dried thyme. Reduce heat to simmer, cover and cook for about 1 to 1 1/2 hours, stirring occasionally. Remove ham bone and cut off any remaining ham, cut into bite size pieces and return to soup.
Directions. Place split peas, ham bone, carrots, onion, celery, thyme, bay leaf, salt, and pepper into a large pot; pour in water. Bring mixture to a boil and skim off any foam with a spoon. Remove ham bone from soup; strip meat from ham bone, chop meat, and return it to the pot.
Add a leftover Christmas ham bone to split pea soup for maximum flavor in this hearty soup that's quick to prepare with a simple mirepoix base.