Ingredients

• 2 slices bacon
• 2 tablespoons bacon grease
• 4 stalks celery, chopped
• 1 large onion, chopped, or more to taste
• 1 gallon water
• 1/4 teaspoon ground thyme
• 1/4 teaspoon dried sage
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried parsley
• ground white pepper to taste
• 1 pound ham, cubed
• 1 (16 ounce) package frozen peas

Instructions

1. Place bacon in a large pot and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into pieces when cool.
2. Reduce heat to medium-low and add bacon grease to the pot. Add celery and onion; cook and stir until starting to brown. Slowly pour in water; bring to a boil. Reduce heat, cover, and cook until vegetables are soft, about 1 hour.
3. Return bacon pieces to the pot. Sprinkle in thyme, sage, onion powder, parsley, and white pepper; stir to combine. Add cubed ham; simmer soup for flavors to combine, about 30 minutes.
4. Stir peas into the soup; cook until very tender and they start to disintegrate into the soup, about 30 minutes.