I think I have the definition of stick-to-your-ribs soup. Made from ham stock, everyone’s favorite green seed (yes, seed) and smoky bacon, this split pea and bacon soup is sure to please. I’ve avoided the Irish tradition of pureeing the soup, skipping the step while letting the peas break down of their on volition.

I just happened to run across a pound or so of ham bones from a local farm and figured a ham stock was the easiest way to use them. I simmered them with onions, garlic, sliced carrots, celery, a bay leaf, a handful of peppercorns and a half teaspoon of salt in enough water to cover for at least a couple hours. When it tasted full and “hammy” I strained the stock and refrigerated, scraping off the fat after it cooled before freezing until I was ready to use it.

Ingredients
4 cups ham stock (see above)
1 cup chopped onions
2 cloves of garlic minced
2 teaspoons black pepper (freshly ground preferably)
1 pound dried split peas
1 cup chopped carrots
5 slices bacon

Bring ham stock to a simmer and add onion, garlic and pepper, allowing to simmer for 1 hour. Pour in the peas and carrots and simmer 1½-2 hours, adding a pint of water if needed, until the peas have broken down and are soft.

Cook bacon and strain on paper towels. I microwave the bacon surrounded by plentiful paper towels two minutes and then in 30 second to 1 minute intervals until the bacon is crisp (maybe another 3 minutes depending on microwave strength). Cut or break bacon into bits and add to soup. And enjoy.

Ham stock with onions, garlic and pepper added


Split peas and carrots added


Split pea soup cooked