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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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I came up with this when I was craving split pea soup and there was no hambone in the freezer. With both bacon and ham steak, I don't think it requires salt. Be sure to add the hot sauce to your bowl...the heat and vinegar mellows the soup. Ingredients:
1/2 lb good quality bacon, diced |
2 tablespoons olive oil |
3 cups diced yellow onions |
4 diced carrots |
2 tablespoons chopped garlic |
1/2 teaspoon crushed red pepper flakes |
1 bay leaf |
1 lb dried split peas, picked over and rinsed |
1 ham steak, cut into 1/2 inch squares |
3 (14 ounce) cans low sodium chicken broth |
1 cup water |
1 cup half-and-half |
frank's hot sauce |
Directions:
1. Fry the bacon in your soup pot and reserve for garnish.
2. Add the olive oil to the rendered bacon fat.
3. Add chopped onions and carrots. Cook & stir for 10-15 minutes.
4. Push to one side of the pot to make a hot spot.
5. Drop the red pepper flakes and garlic into the spot.
6. Cook the garlic/pepper a minute in that spot.until golden.
7. Add the bay leaf, split peas, ham, broth, water and bring to a boil.
8. Cover the soup and let it simmer for 60 minutes.
9. Remove the bay leaf and add the half and half.
10. The peas, onions and carrots should cooked enough to make the soup thick and vegetables indistinct, if not - use a hand blender - but you'll lose the lovely ham cubes if you're too vigorous.
11. Serve with reserved bacon and hot sauce dribbled on top.
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