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    Split Pea Soup

    Source of Recipe

    Fluffy's Kitchen

    Recipe Introduction

    Adapted and fine-tuned from a basic recipe found in my old BH&G cookbook.

    List of Ingredients

    6 slices of bacon (preferred: thick cut peppered bacon), sliced into 1/2 inch pieces
    1/2 cup diced ham
    1 carrot, peeled and diced
    1/4 cup of diced onion
    1 large stalk of celery, diced small
    2 small/medium potatoes, peeled and diced small
    3/4 cup of dried split peas (preferably Goya brand), rinsed and picked over for any debris
    1 quart of chicken stock
    1 tsp of beef base
    1/4 tsp each dried time and dried marjoram
    1 bay leaf
    1/4 to 1/2 tsp of hot sauce, optional


    In a 3 quart saucepot, cook the bacon until it's nice and brown. Drain off most of the fat, leaving about a couple teaspoons. Add in the ham, carrot, onion, and celery, and cook for a couple minutes just to soften the veggies.

    Add in the herbs, the stock, the beef base, bay leaf, and the split peas. Bring to a boil, reduce heat to a simmer, and cover with a lid. Cook at a low simmer for one hour, stirring every once in a while.

    Remove the bay leaf, and if desired, use a stick blender to puree the soup a little bit (makes for a creamier soup). Add the diced potatoes to the pot, bring back to a simmer, and cook (covered) for another 20 minutes.

    Taste and adjust seasonings as desired.

    NOTE: The bacon and ham are salty, so there isn't any additional salt added to this. I also omitted pepper from the recipe, because I use peppered bacon. If the bacon you're using isn't peppered, you may want to add some fresh ground black to this. Use your own tastes regarding salt, hot sauce, etc.




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