Makes 6 servings.

Ingredients

• 2 1/2 cups split green peas (soaked overnight in cold water)
• 4 bacon slices
• 1 large onion, roughly chopped
• 2 carrots, sliced
• 1 celery stalk, sliced
• 2 1/2 cups cold water or low sodium chicken stock
• 1 sprig of fresh thyme
• 2 bay leaves
• 1 large potato, roughly diced
• ½ lb cooked ham, cubed
• 1 bay leaf
• salt and pepper

Directions

• Put the split peas into a bowl, cover with cold water, and leave to soak overnight.
• Cut the bacon into small pieces. In a large dutch oven, fry the bacon for 4 to 5 minutes or until crisp. Remove from the pan with a slotted spoon to paper towels.
• Add the onion, carrots, and celery to the fat in the pan and cook for 3 to 4 minutes until the onion is soft but not brown. Return the bacon to the pan with the water.
• Drain the split peas and add to the pan with the thyme, bay leaves, potato, and ham. Lower the heat, cover, and simmer for 1 hour.
• Remove the thyme sprig and bay leaves. Season with salt and pepper and serve with toasted croutons on top.