Recipe by Bev
My family loves split-pea soup and this is the best recipe for it I have found! I like to substitute canned chicken broth for the water and add a bit more ham. This recipe comes from Gourmet Magazine,1995. Delicious!
- 8 slices bacon (about 1/4 pound)
- 1⁄2 onion, chopped
- 2 carrots, cut into 1/4-inch dice
- 1 lb dried split peas
- 2 1⁄2 quarts water (or chicken broth)
- 1 smoked ham hock
- 1 teaspoon salt
- 1 bay leaf
Directions See How It's Made
- In a large heavy kettle or stock pot cook bacon over moderate heat, stirring, until crisp and transfer to paper towels to drain.
- Pour off all but about 1/4 cup bacon fat from kettle and cook onions and carrots, stirring, until softened.
- Add remaining ingredients and simmer 2 hours uncovered, stirring occasionally and adding 1 to 2 cups more water (or broth) if soup becomes too thick.
- Remove kettle from heat and transfer ham hock with a slotted spoon to a cutting board.
- Discard fat and bones and chop meat.
- Return meat to kettle and simmer soup, stirring, until heated through.
- Discard bay leaf.
- Just before serving, crumble bacon and sprinkle over soup.
- Makes 8 cups.