Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 8 slices bacon

  3. 1 1/2 cups chopped onion

  4. 2 carrots, peeled and diced

  5. 1 pound dry split peas, picked over

  6. 2 1/2 quarts water

  7. 1 smoked ham hock

  8. 1 tsp. salt

  9. 1 bay leaf

Instructions Jump to Ingredients ↑

  1. Cook bacon in a pot until crisp. Drain on paper towels. Pour off fat from pot, reserving 1/4 cup. Add carrots and onion to pot with reserved fat and cook until softened. Stir in peas, salt, water, hock and bay leaf. Simmer 2 hours, stirring occasionally, until peas are tender. Remove hock from pot. Remove meat from hock, shred and add to soup. Heat through. Discard bay leaf. Ladle soup into bowls and crumble bacon over top.


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