Recipe

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• 6 slices bacon, chopped
• 2 medium yellow onions, chopped
• 2 large carrots, sliced
• 2 celery ribs, sliced
• 2 garlic cloves, minced
• 3 cups dried split peas
• 1 (32 oz) carton low sodium chicken broth
• 2 bay leaves
• 1 tbsp chopped fresh thyme
• 2 cups cubed ham

• 1 In a big soup pot over medium heat, cook the bacon until crisp, about 8 minutes; remove the bacon to drain on paper towels.
• 2 Remove all but 2 tablespoons of the bacon fat from the pot; add in the onion, carrot, celery, and garlic; cook for 5 minutes, or until the vegetables begin to soften.
• 3 Add in the split peas, broth, bay leaves, and thyme; add 2 cups water or as much as needed to completely cover the vegetables and peas.
• 4 Return the bacon to the pot and bring to a boil; cover, decrease heat, and simmer until the peas are completely softened, about 90 minutes.
• 5 Remove the bay leaves and puree the soup with an immersion blender (alternatively, transfer the soup in batches to a traditional blender and puree); taste, add salt/pepper if needed.
• 6 Serve immediately, topped with ham.