A comforting and flavorful split-pea soup, perfect for a cozy meal.
Cook the bacon in a large stock pot over medium heat until crispy, then remove and set aside.
Cooking the bacon first renders its fat, which adds flavor to the soup.
In the same pot, sauté the onion, carrot, celery, and garlic in the bacon fat until softened.
Stir frequently to prevent the vegetables from sticking to the pot.
Add the split peas, ham hock, bay leaf, salt, pepper, and water to the pot. Bring to a boil.
Rinse the split peas before adding them to remove any debris.
Reduce the heat to low and simmer uncovered for 2 hours, stirring occasionally.
Check the soup occasionally and add more water if it becomes too thick.
Remove the ham hock, discard the fat and bones, chop the meat, and return it to the pot.
Let the ham hock cool slightly before handling to avoid burns.
Discard the bay leaf and stir the soup to combine.
Removing the bay leaf ensures the soup has a smooth texture.
Serve the soup hot, garnished with the reserved crispy bacon.
Crumble the bacon just before serving to maintain its crispiness.
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