Prep 20 mins
Cook 4 hrs
Good old fashioned French Canadian Pea Soup! If you like your pea soup thick and full of texture, you'll enjoy this! ( Though I enjoy starting soup in the morning on my days off, you can soak your peas overnight in cold water, but I don't recommend it for this recipe). I always make a lot of soup for freezing, feel free to half the recipe
- 3 lbs yellow split peas (one pound reserved)
- 1 ham hocks or 1 ham bone
- 8 cups chicken stock (2 store bought boxes)
- 7 -8 cups water
- 1⁄2 lb bacon
- 2 large carrots (finely chopped)
- 2 large onions (finely chopped)
- 2 celery ribs (finely chopped) (optional)
- 4 garlic cloves (minced)
- 6 -7 sprigs fresh thyme (or 2 tsp dried thyme, or 2 tsp ground savory)
- 2 bay leaves
- 1 tablespoon kosher salt (or 2, I prefer allowing people to add salt @ the table)
- 2 tablespoons fresh ground pepper
- - Slice bacon into 1" squares, then fry, set aside, (reserve drippings).
- - Rinse and sort out unwanted peas.
- - In a large pot, combine two thirds of the peas with water and stock, bring to a boil.
- - Meanwhile, chop carrot, onions celery, and garlic, then saute in bacon fat for 2 minutes.
- - Ounce peas are boiling, turn down to low, add ham hock, bacon, sauteed vegetables, whole sprigs of thyme, bay leaves, salt, and pepper.
- - Simmer 2 to 3 hours stirring occasionally, until peas are softened.
- - Remove ham, thyme sprigs, and bay leaves.
- - Remove bone and fat from ham, then dice up ham.
- - Return ham along with reserved peas, ( this will provide that wonderful texture).
- - Stirring occasionally, Simmer for 1 to 2 additional hours or until it reaches desired consistency.
- - Add salt and Pepper to taste, enjoy!