Split Pea with Hickory Smoked Bacon Soup
A hearty and very tasty belly warmer after a day on the plow.
Equipment
- 1 Large Heavy Pot
Ingredients
- 1 package Hickory smoked bacon ends and pieces cut into medium bite sized pieces
- 2 medium Onions chopped
- 5 cloves Garlic minced
- Kosher Salt
- Fresh Ground Black Pepper
- 3 Carrots 1/4" slices
- 2 ribs Celery 1/4" slices
- 8 cups Chicken Stock I prefer Better Than Bouillon
- 1 lb Dried Split Peas rinsed and sorted
- 1 Lemon cut into wedges
Instructions
- Rinse the dry split peas in a strainer to remove any dust, and pick out any discolored peas.1 lb Dried Split Peas
- In a large heavy pot, cook the bacon over medium heat, turning occasionally, until crisp, about 8 minutes. Transfer the bacon to paper towels to drain, keep the fat in the pot.1 package Hickory smoked bacon ends and pieces
- With the heat still on medium, stir the onions, garlic, and 1/2 teaspoon each salt and pepper into the fat in the pot and cook, stirring occasionally, until golden, 8 to 10 minutes.2 medium Onions, 5 cloves Garlic, Kosher Salt, Fresh Ground Black Pepper
- Stir in the carrots, celery, stock, and split peas and bring to a simmer. Cook, stirring occasionally, until the split peas are very soft and falling apart, about 1 1/2 hours. Season the soup with salt and pepper to taste.3 Carrots, 2 ribs Celery, 8 cups Chicken Stock
- Serve topped with a generous heap of bacon and a squeeze of fresh lemon.1 Lemon, 1 package Hickory smoked bacon ends and pieces
