Split pea soup

Chef Al Levinsohn

2 strips bacon diced
1 med onion diced
3 carrots cut in rounds
4 garlic cloves crushed
2 smoked ham hocks
1 1/2 bags split peas
2 ea 32 oz chicken stock
2 cups water
1 table dry thyme
2 ea bay leaf
Fresh ground black pepper

Cook bacon until just done( not too crisp!!!) add onions and garlic and cook until onions are lightly browned and tender add hocks and carrots cover and cook on low until carrots are tender, add peas, spices and liquids. Bring to light boil stirring occasionally lower heat to simmer cook until peas are tender stirring often, adjust consistency with water or chicken broth.

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