After Christmas and before New Year’s Eve my mom would take the hambone from Christmas dinner and cook up a big pot of split pea soup. Wow, it really is one of my favorite food memories. Here is my version that uses bacon instead of a hambone for flavor which I find to be much more convenient now that I’m out on my own!

Split Pea Soup

©2017 Drew Emborsky, aka The Crochet Dude®


1 Med red onion, chopped
2 cloves of garlic, minced
Olive oil for sautéing
1/2 tsp oregano
Salt & Pepper
Pinch of ground cayenne
4 carrots, peeled and diced
1 lb dried slit peas, washed
4 c chicken stock
4 strips of bacon, chopped
4 c water


Place bacon and water in small pan and bring to a boil, then cover and simmer for 45 min

Meanwhile, chop onions, carrots and garlic

In a large skillet heat up olive oil, sauté the onion, oregano, salt and pepper (to taste), and cayenne, until onions are translucent. Add the carrots and garlic, sauté for 3 minute more

Add bacon water (remove the pieces of bacon first if you’d like – I leave them in), chicken stock, and half of the peas. Bring to a boil, then simmer uncovered for 40 minutes

Add remaining peas and simmer for 40 minutes more, stirring occasionally.

6 servings

This was a Facebook Live video I shot while I was cooking the soup… In case you’re curious why I’m talking to imaginary people LOL

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