2 lbs of Organic, dry split peas soaked for 7 hours or overnight in water with 2 tsps baking soda*; rinsed and drained.
1 Large Onion
2-3 Garlic Cloves- Minced
2-3 Carrots- peeled and coarsely chopped
Several sprigs or 2 tsp of dry Fresh Thyme
Salt & Pepper
In a Dutch oven or soup pot, brown bacon ends or ham hocks. Add
chopped onion and garlic and cook until tender. Add split peas to the
pot and cover with pork broth about a half inch(or less) above the
peas. Bring to a boil and then simmer, covered for 1 hour or until peas
are quite soft. After the peas have cooked for 30 minutes add the
carrots and season with salt and pepper to taste. If the soup is too
thick after an hour, add more broth and adjust seasonings. If you would
like a creamier texture, mash with a potato masher. Remove ham hocks
or bacon ends if desired or alternatively you can remove the bones (if
ham hock was used) and chop up the meat to add back to the soup. Serve and Enjoy!