Steps
- Melt 2 tablespoons of butter in a large pot over medium heat. Cook 1 large chopped yellow onion with ½ teaspoon of salt until soft. Add 2 minced garlic cloves and cook briefly, without browning.
- Add 4 cups of low-sodium chicken broth, 3 cups of water, 450g of ham steak, 3 slices of thick-cut bacon, 450g of green split peas, 3 sprigs of fresh thyme, and 2 bay leaves.
- Bring to a boil, then cover and simmer for about 45 minutes. Remove the ham. Add 2 medium chopped carrots and 1 chopped celery stalk and simmer for about 30 minutes more.
- Shred the ham and return it to the pot. Discard the thyme, bay leaves, and bacon, and season with salt and pepper.