- Serves: 10 – 12 as a soup course
- Preparation Time: 1 hour
- Total Cooking time: about 2 hours simmering time
I have had both split pea soup with bacon, as well as split pea soup with ham, and since I never could choose which one is my favorite, I use both. Delicious and hearty, this is a true comfort food as well as a fitting and noble end to the leftover ham and the bone from a baked ham dinner.
|2||lbs||green split peas. Rinsed, then soaked in hot water at least 1 hour|
|1 1/2||lbs||baked ham, cut into 1″ cubes plus the ham bone|
|1/2||lbs||bacon, diced and cooked, reserve the oil|
|2||cups||yellow onion diced finely|
|2||cups||potatoes, diced 1″ cubes|
|2||cups||carrots, peeled and chopped|
Place the ham bone and any fat trimmings from the ham into a large heavy bottomed soup pot with the soaked split peas. Cover with hot water and bring to a gentle boil. Add in the bay leaves and garlic and bacon pieces and simmer 25-30 minutes or until the peas begin to become tender and fall apart. Sautee the carrots and onions in the reserved bacon fat 3-5 minutes stirring constantly, until the onions become slightly translucent. Add the carrots and onions to the soup along with the ham pieces and potatoes. Simmer another 20- 25 minutes until the peas are well broken down into a smooth puree but the carrots and potatoes are tender but still intact. Add in the pepper and salt to taste, and then remove the ham bone and bay leaves. Serve hot with oyster crackers or a hunk of crusty sourdough bread.