Split Pea and Ham Soup with Pork

Picture below, however, don't judge by the picture.
Split pea soup looks gross, but it is indeed very yummy!

This recipe makes a large pot of soup which is about 9 servings. You can cut in half or a third if you like. Also, feel free to experiment and add more or less of an ingredient to your own liking. This is soup, not an exact science!

• 2 Strips of Bacon with extra fat cut off
• 1 cup chopped onion
• olive oil
• 3 pound dried split peas
• 3 ham hocks or an equivalent amount of ham bone.
• 2 pounds of butterfly pork chops. Trim the fat and cut the pork into bite size cubes.
• salt and pepper to taste

1. In a large pot over medium high heat, cook bacon. Add onions to cook in bacon grease. If there isn't enough bacon grease add a little bit of olive oil. Remove from heat and add split peas, ham hocks or ham bone and pork. Add enough water to cover ingredients, and season with salt and pepper.
2. Cover and bring the water to a boil. Once boiled reduce heat to a simmer. Cook until the peas break down and you have a green liquid, 2 hours. While it is cooking stir occasionally and check to see if more water is needed. You may need to add more water as the soup continues to cook.
3. Once the soup is a green liquid remove from heat, and let stand so it will thicken. Once thickened you may need to heat through to serve. 

Please note that when you heat up your left overs will most likely need to add extra water.