Split Pea Soup w/bacon + ham
Source of Recipe
from practical recipes
Split Pea Soup w/bacon + ham
4 thick bacon slices chopped (country bacon best)
1 large chopped onion
4 cups water (divided)
2 chopped carrots
2 chopped celery stalks
2 cups chicken stock
2 cups water
1/4 pound diced ham
1 cup split green peas
salt and ground black to taste
1/4 cup flour
1/2 cup cold water
Saute bacon.
Add onion, saute 2 minutes.
Add 2 cups water, carrots and celery.
Boil 5 minutes.
Add stock and water. Bring to a boil.
Add ham and peas.
Boil gently for 2 hours until peas are mushy.
Stir often. (Keep soup boiling so peas don't
settle to the bottom and burn.)
Add salt and pepper.
Mix flour and water. Stir into soup.
Cook a few minutes longer to thicken.
Notes:
- Freezes well.
- Add 1/2 cup more peas for a very thick soup.
- Soup is even better second day.
Reheat slowly, stirring often. If soup is too thick,
add a little hot water.
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