Smoked Pork Split Pea Soup

Ingredients

• 4 slices bacon
• 1 whole (about 12 oz) smoked ham hock
• 1 large, diced yellow onion
• 3 medium, cut into 1/2-inch rounds carrot
• 2 stalks, diced celery
• 1 lb (about 2.5 cups) split peas, dried
• 8 cups chicken or vegetable broth
• 2 whole bay leaf
• 3 sprigs (or 1 tsp dried) fresh thyme
• ½ tsp salt
• ¼ tsp black pepper

Instructions

1. 1

   Chop bacon into 1/2-inch pieces. Dice onion, carrot, and celery; set aside separately.

2. 2

   Cook bacon in a large pot over medium until edges curl, about 4 minutes. Drain on paper towels; set aside.

3. 3

   Sauté onion, carrot, and celery in bacon fat until onion turns translucent, 5–6 minutes.

4. 4

   Stir in split peas and coat with the fat for 1 minute, then pour in broth.

5. 5

   Add ham hock, bay leaves, and thyme. Bring to a boil, then reduce to low and cover partially.

6. 6

   Simmer 60–70 minutes, stirring occasionally, until peas break down and soup thickens.

7. 7

   Remove ham hock and bay leaves. If meat remains on hock, shred and stir back in; discard bone.

8. 8

   Taste and adjust salt and pepper. Stir in reserved bacon.

9. 9

   Ladle into bowls. Top with fresh cracked pepper if desired; serve hot.

Tools you’ll need

• large heavy-bottomed pot (6–8 quart minimum)
• wooden spoon
• cutting board
• chef's knife
• measuring cups and spoons
• ladle

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