Ingredients
The following ingredients have 5 Servings
- 4 slices bacon, chopped
- 1 cup chopped onion
- 1/4 cup chopped celery
- 1 large carrot, scraped and chopped fine
- 1 tablespoon minced garlic
- 1 pound package dried green split peas, rinsed and sorted
- 1/2 teaspoon each dried thyme and rosemary, crushed
- 2 medium bay leaves
- 7 cups ham stock or chicken stock/broth
- 1 teaspoon Liquid Smoke, optional
- 1 meaty ham bone or 2 smoked ham hocks
- 2 cups smoked ham, chopped small
- 1-1/2 teaspoons kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- 1/2 teaspoon Cajun seasoning (like Slap Ya Mama), or to taste
Instruction
- Cook the bacon in a soup pot, until fat is rendered but do not crisp.
- To the bacon and drippings, add the chopped onion, celery and carrot; cook over medium until tender, about 5 minutes. Add the garlic, cook another minute.
- Rinse and sort through the peas, add to the pot, along with the herbs and bay leaf. Cook and stir another minute, then add the stock or water, Liquid Smoke, if using, and ham hocks.
- Bring to a boil, reduce heat and simmer uncovered on very low for 1 hour, stirring occasionally.
- Add the ham to the beans and low simmer for 30 minutes longer. Peas will have broken down and soup should be thickened. Remove bay leaf and discard.
- Add salt, pepper and Cajun seasoning; taste and adjust seasonings as needed.
