Ingredients Leftover ham hock 1.5 lbs bacon, chopped 2 large sweet onions, diced 3-4 large carrots, diced 4-5 Yukon gold potatoes, diced 5-6 cloves minced garlic (or to taste) 1 full bunch of celery stocks, trimmed and diced 8 cups Low sodium chicken broth 16 oz split peas 3 bay leaves paprika (to taste) pepper (to taste) salt (to taste, but don’t over do it, even low sodium broth is salty!) thyme (to taste) rosemary (to taste) red chili powder (to taste) Equipment Stock pot Frying pan (optional) Frying screen (optional) Large mesh strainer Large (glass or ceramic) bowl x2 - for cooked bacon and bacon grease. Don’t melt your plastic. Cutting board Chef’s knife Colander Large cooking spoon Bring a large stock pot to medium heat. Add chopped bacon and allow to fry until brown and crispy (about 30 minutes- this process can be sped up by frying half the bacon in a separate pan simultaneously). Strain the bacon fat into a separate container to cool and use later as needed. Set the bacon aside as well.…