Split Pea and Ham Soup

As signs of fall seem to be slowly popping up I couldn’t help but think of cold nights and dense, delicious stews, it is after all, a cool, refreshing 77F. When it comes to cooler weather I have a  few standards, such as my Grandmother’s Pork and Sauerkraut, but I have for some reason never made one of my favorite soups: Split Pea and Ham.

Here’s my first attempt. It’s heavy on the veggies and heavy on the ham, so the soup is more of a stew when ready to serve. It’s hearty, dense, flavorful and will make you want to curl up next to roaring fire, even if it’s still only 77F outside.

Split Pea and Ham Soup (serves 6)

1 lb lentils, rinsed
4 slices bacon
2 carrots, chopped
1 onion, chopped
4 cloves garlic, chopped
1 leek, thinly sliced
2 stalks celery, chopped
2 medium russet potatoes, chopped
2 bay leaves
1 handful thyme leaves
2 quarts chicken broth
2 ham hocks
8 oz cubed ham

In a soup pot cook the bacon until crispy. Remove from the pan and set aside. On a medium high heat cook the onion and garlic until soft and translucent, about five minutes. Add the carrot, leeks, celery, potato and mix until coated. Add the bay leaves, thyme, chicken broth, ham hocks and lentils and bring to a boil. Turn heat down to simmer and cook for 2-3 hours, or until you have reached desired consistency. Remove the ham hocks and cut the meat from the bone, discarding the fat and gristle. Return to the pot and add the cubed ham. Cook for another 15 minutes or until the ham is warm.

Stir in the bacon and serve with a drizzle of balsamic vinegar and crusty bread.