Smoky Ham and Split Pea Soup

Soak peas in enough cold water to cover by an inch overnight. Drain, rinse, and set aside.

Render Bacon in a large pot over medium high heat until crispy. Remove Bacon, leaving the fat, and crumble into bits for garnishing.

Add oil to the Bacon fat and saute Ham until it begins to brown.

Reduce heat to medium, add onions and carrots and Cook until vegetables are soft and translucent, about 10 minutes.

Add garlic and Cook an additional minute.

Add peas and Ham stock, bring to a boil, and reduce to simmer uncovered until peas are tender, 45 minutes to an hour.

Skim off any scum that arises and add potatoes. Cook a minute or two to warm through.

Using a wooden spoon, smash some of the peas against the side of the pot and Stir well to thicken soup.

Check for seasoning and serve garnished with reserved Bacon bits.