Split Pea Soup
Source of Recipe
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.