Ham and Pea Soup

I discovered Ham and Pea Soup at a renaissance fair and proceeded home. This recipe is the closest that I came to. Even my brother, who hates onions and celery, loved this. Because it makes so much, we tend to cook it only on the holidays. It takes a while to cook, but it is delicious and simple.

• Preparation Time: 15 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 15 mins
• Calories: 165 Calories

Ingredients

• 4 stalks celery, chopped
• ¼ teaspoon dried sage
• ¼ teaspoon dried parsley
• 2 slices bacon
• ¼ teaspoon onion powder
• 1 gallon water
• 2 tablespoons bacon grease
• ground white pepper to taste
• 1 (16 ounce) package frozen peas
• ¼ teaspoon ground thyme
• 1 large onion, chopped, or more to taste
• 1 pound ham, cubed

Recipe Instructions

Step 1

Place bacon in a large pot and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into pieces when cool.

Step 2

Reduce heat to medium-low and add bacon grease to the pot. Add celery and onion; cook and stir until starting to brown. Slowly pour in water; bring to a boil. Reduce heat, cover, and cook until vegetables are soft, about 1 hour.

Step 3

Return bacon pieces to the pot. Sprinkle in thyme, sage, onion powder, parsley, and white pepper; stir to combine. Add cubed ham; simmer soup for flavors to combine, about 30 minutes.

Step 4

Stir peas into the soup; cook until very tender and they start to disintegrate into the soup, about 30 minutes.