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Split Pea Soup with Ham and Bacon

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Brad's Split Pea Soup with Ham and Bacon
Serves 6
A creamy split pea soup with ham and bacon! The result of attempting to replicate the magnificent soup from "Split Pea Andersen's" in Buellton, CA.
Ingredients
  1. 2 cups green split peas (16 oz bag)
  2. 1 stalk celery, chopped
  3. 1 large carrot, peeled and chopped
  4. 1 small onion, peeled and chopped
  5. 1/2 cup pre-cooked bacon, chopped
  6. 1/2 cup pre-cooked ham, cubed small
  7. 1/4 tsp thyme
  8. 1/2 tsp seasoned salt
  9. Pinch of cayenne pepper
  10. Pepper to taste
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Instructions
  1. Place bacon on a parchment paper lined cookie sheet and bake in oven at 375 for 10-15 minutes. DO NOT cook until crispy.
  2. When bacon is cooled enough to handle, slice into 1/4 inch strips then chop to desired size bits.
  3. Dice ham into 1/4 inch cubes.
  4. Sort the peas in a mesh strainer, removing any stones or impurities. Rinse clean.
  5. Combine the peas, celery, carrot, onion, thyme, and cayenne in a soup pot and cover with 2 quarts (8 cups) of hambone broth if you have it otherwise chicken broth provides a nice savory flavor.
  6. Bring the pot to a boil. Keep at a high simmer for 20 minutes.
  7. Reduce heat to a low simmer and stir. Let the mixture cook for another 25-30 minutes till the peas are completely tender.
  8. About 5 minutes before the end of cooking, add the seasoned salt and pepper to taste. A good start is 1/4 tsp pepper.
  9. After the additional 5 minute cooking time, use a stick blender to blend the entire mixture to a creamy soup.
  10. Stir in ham and bacon.
  11. Bring the soup to a quick boil once more then remove from heat immediately. If the soup seems too thick, add hot water to thin to desired consistency.
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