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© Meredith Corporation. All rights reserved. Used with permission.
In a Dutch oven, heat oil over medium-high heat. Add onion, celery, carrots, garlic and thyme. Reduce heat to medium; cook for about 5 minutes or until tender, stirring frequently.
Stir in broth, water, split peas, ham, crushed red pepper, black pepper and mace (or nutmeg). Bring to a boil; reduce heat. Simmer, covered, for 1 to 1 1/4 hours or until the split peas are soft.
Stir in frozen peas and parsley; cook about 5 minutes more or until peas are heated through. Stir in sherry (or broth). If desired, serve with croutons and/or yogurt.