Ingredients
-
8
-
1/2
-
2
-
1
-
2 1/2
-
1
-
1
-
1
-
-
-
-
-
-
-
Directions
Mrs. Schreiner’s Split-Pea Soup,My family loves split-pea soup and this is the best recipe for it I have found! I like to substitute canned chicken broth for the water and add a bit more ham. This recipe comes from Gourmet Magazine,1995. Delicious!,Doubled onions and carrots, and added a good two cups of chopped smoked ham for a well-rounded meal with plenty of protein. Also used Lowry’s Garlic Salt instead of regular salt. My husband and I are loving it; the kids would if they could ever get over how it looks!!,The family loved this soup. It’s been years since I made split pea soup and couldn’t find my recipe…. boy, am I glad I couldn’t find it… this is wonderful!
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Steps
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1
Done
|
In a Large Heavy Kettle or Stock Pot Cook Bacon Over Moderate Heat, Stirring, Until Crisp and Transfer to Paper Towels to Drain. |
|
2
Done
|
Pour Off All but About 1/4 Cup Bacon Fat from Kettle and Cook Onions and Carrots, Stirring, Until Softened. |
|
3
Done
|
Add Remaining Ingredients and Simmer 2 Hours Uncovered, Stirring Occasionally and Adding 1 to 2 Cups More Water (or Broth) If Soup Becomes Too Thick. |
|
4
Done
|
Remove Kettle from Heat and Transfer Ham Hock With a Slotted Spoon to a Cutting Board. |
|
5
Done
|
Discard Fat and Bones and Chop Meat. |
|
6
Done
|
Return Meat to Kettle and Simmer Soup, Stirring, Until Heated Through. |
|
7
Done
|
Discard Bay Leaf. |
|
8
Done
|
Just Before Serving, Crumble Bacon and Sprinkle Over Soup. |
|
9
Done
|
Makes 8 Cups. |
