~From Debbie Poston Rochon Split Pea Soup I use my 3 ½ Qt Dutch oven. ¼ - ½ lb bacon, cut into pieces ¼ - ½ chopped onion 1 lb bag split peas 2 carrots, chopped 1 – 1 ½ c diced ham, ½ - 1 med potato, grated salt & pepper Brown bacon in Dutch oven, almost burned. Remove bacon from grease. Add onion and sauté until translucent. Add water and split peas to within 1” from the top. Boil (rapid), stirring occasionally, for 1-2 hours, adding water as needed. When peas are soft, add carrots, ham and grated potato. Reduce heat to a slow boil. Cook until carrots are soft, ham is warm and potatoes have dissolved. If too thick, add a little water. If too thin, continue cooking. The potato helps with the thickening. You can add the bacon back into the soup if desired. You can also boil pork shanks and put the meat in the soup. I like the ham.
Posted on: Wed, 12 Mar 2014 12:00:00 +0000