Smoky Split Pea Soup with Pork

Ingredients

• 1 piece smoked ham hock or 6 slices bacon, chopped
• 1 medium yellow onion, diced
• 2 medium carrot, diced
• 1.5 cups split peas, dry
• 6 cups chicken or vegetable broth
• 1 leaf bay leaf
• 1 unit salt and black pepper to taste

Instructions

1. 1

   Heat a large pot over medium-high heat. Add ham hock or bacon and cook until edges brown, ~4 minutes.

2. 2

   Add onion and carrot. Stir and cook until softened, ~5 minutes.

3. 3

   Pour in split peas and broth. Add bay leaf. Stir once.

4. 4

   Bring to a boil, then reduce heat to low. Simmer uncovered 40-45 minutes until peas break down and soup thickens.

5. 5

   If using ham hock, remove it. Shred any meat and return to pot. Discard bone.

6. 6

   Season with salt and pepper. Taste and adjust. Remove bay leaf.

7. 7

   Ladle into bowls. Serve hot.

Tools you’ll need

• large pot (4-quart or larger)
• wooden spoon
• ladle

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