Split Pea Soup with Ham & Bacon
Makes 6 servings.
- 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
- 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.