Prep 30 mins
Cook 1 hr 20 mins
I came up with this when I was craving split pea soup and there was no hambone in the freezer. With both bacon and ham steak, I don't think it requires salt. Be sure to add the hot sauce to your bowl...the heat and vinegar mellows the soup.
- 1⁄2 lb good quality bacon, diced
- 2 tablespoons olive oil
- 3 cups diced yellow onions
- 4 diced carrots
- 2 tablespoons chopped garlic
- 1⁄2 teaspoon crushed red pepper flakes
- 1 bay leaf
- 1 lb dried split peas, picked over and rinsed
- 1 ham steak, cut into 1/2 inch squares
- 3 (14 ounce) cans low sodium chicken broth
- 1 cup water
- 1 cup half-and-half
- frank's hot sauce
- Fry the bacon in your soup pot and reserve for garnish.
- Add the olive oil to the rendered bacon fat.
- Add chopped onions and carrots. Cook & stir for 10-15 minutes.
- Push to one side of the pot to make a hot spot.
- Drop the red pepper flakes and garlic into the spot.
- Cook the garlic/pepper a minute in that spot.until golden.
- Add the bay leaf, split peas, ham, broth, water and bring to a boil.
- Cover the soup and let it simmer for 60 minutes.
- Remove the bay leaf and add the half and half.
- The peas, onions and carrots should cooked enough to make the soup thick and vegetables indistinct, if not - use a hand blender -- but you'll lose the lovely ham cubes if you're too vigorous.
- Serve with reserved bacon and hot sauce dribbled on top.