Den's Split Pea Soup and Ham

Submitted by hdg2vega

"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"

 

• Ready In: 4hrs 20mins
• Ingredients: 13
• Serves: 16

ingredients

• 1360.77 g yellow split peas (one pound reserved)
• 1 ham hocks or 1 ham bone
• 1892.72 ml chicken stock (2 store bought boxes)
• 1656.13-1892.72 ml water
• 226.79 g bacon
• 2 large carrots (finely chopped)
• 2 large onions (finely chopped)
• 2 celery ribs (finely chopped) (optional)
• 4 garlic cloves (minced)
• 6-7 sprig fresh thyme (or 2 tsp dried thyme, or 2 tsp ground savory)
• 2 bay leaves
• 14.79 ml kosher salt (or 2, I prefer allowing people to add salt @ the table)
• 29.58 ml fresh ground pepper

directions

1. - Slice bacon into 1" squares, then fry, set aside, (reserve drippings).
2. - Rinse and sort out unwanted peas.
3. - In a large pot, combine two thirds of the peas with water and stock, bring to a boil.
4. - Meanwhile, chop carrot, onions celery, and garlic, then saute in bacon fat for 2 minutes.
5. - Ounce peas are boiling, turn down to low, add ham hock, bacon, sauteed vegetables, whole sprigs of thyme, bay leaves, salt, and pepper.
6. - Simmer 2 to 3 hours stirring occasionally, until peas are softened.
7. - Remove ham, thyme sprigs, and bay leaves.
8. - Remove bone and fat from ham, then dice up ham.
9. - Return ham along with reserved peas, ( this will provide that wonderful texture).
10. - Stirring occasionally, Simmer for 1 to 2 additional hours or until it reaches desired consistency.
11. - Add salt and Pepper to taste, enjoy!