Split Pea Soup
- 1.5 pounds (3 cups) dried split peas
- 1 pound bacon, cut into 1 inch pieces
- 1 small onion, chopped
- 2 medium carrots, diced
- chicken or vegetable stock
- salt and pepper to taste
Brown bacon in bottom of stock pot; drain and return to pot. Add onion and carrot, saute for 3 or 4 minutes until the onions start to turn translucent. Add split peas and stir. Add enough chicken stock to bring the liquid up to about 8" total. (It's been different every time I do it so that's my best guesstimate.) Bring to a boil. Cover and simmer on low for 2 hours. The peas should partially mash on their own by that time, but you can help them along with a big spoon and some elbow grease.
Submitted By: Dellaina
I've used yellow peas before, or subbed some lentils for some of the peas.