I got a medium-sized ham hock and bone from a ham, put it in a pot with 500g red lentils, and filled it up with water to about an inch above it. Once they had been cooked and the ham was soft and shreddable I added onions and carrots, and stirred through some kale at the end too.
split peas are really inconsistent, I think part of the pea abrades off to thicken the soup just like you blended a portion of it--but never the same amount. Beans don't do that because they still have the shell holding them together.
That is the secret to thicker soup, an immersion blender! a few seconds in the pot and soup turns into stew!
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