1 bag dried split peas
1 celery stalk, chopped
1 carrot, chopped
1 onion, chopped
1 potato, chopped
3 bacon strips, chopped
1 bay leaf
Pinch of thyme
Onion powder
Ham base
4 cups water
4 cups chicken broth

Soak dried split peas in water overnight. Rinse several times. In a Dutch oven, sauté bacon until fat is rendered. Add onion, celery, carrot, and potato. Cook until almost transparent. Add ham base, split peas, water, chicken broth, bay leaf, thyme, and onion powder. Boil vigorously for 20 minutes, then simmer for two hours. Season to taste. Remove bay leaf. Depending on taste, you may want to purée the soup at this point.

Serve with a variety of toppings such as ham, cheese, sour cream, and scallions. I usually add a generous amount of Texas Pete hot sauce to my bowl.

Submitted by: Katherine Bailey