| Prep Time | 20 minutes |
| Cook Time | 90 minutes |
| Servings |
people
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Ingredients
- 6 slices smoked bacon diced
- 1 medium sweet onion diced
- 1.5 cups carrots peeled, diced
- 1 cup celery diced
- 4 cloves garlic minced
- 1 tablespoon fresh thyme chopped
- 2 teaspoons dried oregano
- 1/2 teaspoon ground cayenne pepper
- 2 quarts chicken stock
- 1 lb. dried split green peas
- 2 bay leaves
- 1 teaspoon chicken bouillion powder
- 1 teaspoon ground black pepper
- 8 oz. ham cooked, chopped
Ingredients
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Instructions
- In a large dutch oven or pot, add the bacon over medium heat. Cook until brown and crispy, about 7-8 minutes. Remove from heat and set aside.
- Leave two tablespoons of bacon fat in the dutch oven, discarding any excess fat. Add the onion, carrots, and celery to the pot. Saute until cooked through and the vegetables begin to brown, about 12-15 minutes.
- Add the garlic, fresh thyme, oregano, and ground cayenne pepper. Saute for an additional 1-2 minutes. Add the chicken stock, scraping up any brown bits at the bottom.
- Add the dried split green peas, bay leaves, chicken bouillon powder, and ground black pepper. Bring to a boil, then simmer uncovered for 1 hour, or until all the peas are soft and begin to break down.
- Discard the bay leaves. Return the bacon to the soup, and add the chopped ham. Let simmer for an additional 5 minutes. Serve warm, and eat!
Recipe Notes
Our wine choice: the Domaine du Gour de Chaule Gigondas Cuvee Tradition 2010. A robust red with notes of pepper, chestnut, and dark currents -- coupled with this hearty and earthy soup, it will be sure to please. Cheers!
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