Categories: Main Dish, Pork, Soup

Ingredients

• 6 slices bacon , chopped
• 2 medium yellow onions , chopped
• 2 large carrots , sliced
• 2 celery ribs , sliced
• 2 garlic cloves , minced
• 3 cups dried split peas
• 1 (32 ounce) carton low sodium chicken broth
• 2 bay leaves
• 1 tablespoon chopped fresh thyme
• 2 cups cubed ham

Directions

1. In a big soup pot over medium heat, cook the bacon until crisp, about 8 minutes; remove the bacon to drain on paper towels.

2. Remove all but 2 tablespoons of the bacon fat from the pot; add in the onion, carrot, celery, and garlic; cook for 5 minutes, or until the vegetables begin to soften.

3. Add in the split peas, broth, bay leaves, and thyme; add 2 cups water or as much as needed to completely cover the vegetables and peas.

4. Return the bacon to the pot and bring to a boil; cover, decrease heat, and simmer until the peas are completely softened, about 90 minutes.

5. Remove the bay leaves and puree the soup with an immersion blender (alternatively, transfer the soup in batches to a traditional blender and puree); taste, add salt/pepper if needed.

6. Serve immediately, topped with ham.

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