Place the split peas, onion, carrots, celery, onion, bay leaves, garlic, broth and water in a large pot. Cover and bring to a boil.
2 cups dried green split peas, 1 onion, diced, 3 carrots, peeled & chopped, 3 celery, chopped, 2 bay leaves, 1 teaspoon garlic powder, 4 cups chicken or vegetable broth, 4 cups water
Once boiling, reduce the heat and simmer with lid ajar for 2-3 hours or until desired thickness. The split peas will break down and the soup will become thick. The soup continues to thicken as it cools. Turn off the burner.
Remove the bay leaves and discard. Add in the ham, salt, and pepper, and dried dill. Stir until combined and adjust the seasonings, if necessary.
3-4 cups leftover ham, chopped, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, 1/4 teaspoon dried dill, more if desired
Store the soup in an airtight container in the fridge for up to 4 days. The soup thickens as it cool, feel free to add more broth or water once reheated.
Video
Notes
Ingredient Tips - This soup can be prepared vegetarian, by using vegetable broth and omitting the ham. If you don't eat pork products, use cooked and crumbled turkey bacon. Red lentils can be used in place of the split peas.Storage Tips - The soup can be stored in the freezer in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating.Serving Tips - The soup will thicken as it rests (and even more so when cold) so thin with broth or water after reheating, if needed.