split pea soup with bacon & ham

How To Make split pea soup with bacon & ham

• 1

  For the soup: In a 6-8 quart Dutch oven, combine the rinsed peas, chicken stock, chicken broth, water, ham flavoring, granulated garlic, bay leaves, onion and carrot.
• 2

  Cook over medium high heat for 30 minutes or until mixture comes to a boil, stirring often.
• 3

  Reduce heat and bring to a simmer. Cook, uncovered, for 1 hour, stirring often, or until peas are tender and starting to break down.
• 4

  Add the ham and bacon and cook an additional 1/2 hour. Serve each portion garnished with croutons, if desired.
• 5

  To make the croutons: Heat oven to 350 degrees F. Combine the melted butter, granulated garlic and bread cubes in a bowl. Transfer to a medium size baking sheet and bake for 15-20 minutes, or until crisp and golden brown, checking and stirring every 5 minutes.
• 6

  NOTE: I like my soups thick and chunky. If you prefer a thinner consistency just add another can of chicken broth.
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