Split Pea
This is yummy and simple. It tends to be salty - I have on
occasion had to stick in a potato or two to draw out the salt.
6 slices center cut bacon, quartered
1/2 large white onion chopped
3 Medium Carrots peeled, trimmed - than chopped
1 pound dried split peas
1 ham bone
1 bay leaf
3-5 drops liquid smoke
2 1/2 quarts Low Sodium Chicken Stock
In a heavy soup pot, cook bacon until crisp. Drain off a little more then half of the fat. Add carrots and onion, cook until tender. Add the remaining ingredients and simmer for 2 hours, adding water as needed. Remove ham bone, set aside. Cook another 45 minutes adding water as need. Remove bay leaf. Cut ham off bone (remove fat), chop and add to soup. Just before servng top soup with small pieces of butter, crumped bacon and salad crutons.
NOTE: Taste after cooking 2 hours. If it is salty, peel and halve 2-3 potatoes. Add the potatoes to the soup when remove the ham bone, and remove the pototoes when you take out the bay leaf. I have sometimes chopped up a potato and put it back in the soup.