Mrs. Schreiner's Split-Pea Soup

Recipe by Bev I Am
READY IN: 2hrs 20mins
YIELD: 8 cups




  • 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.