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Ingredients
1 Pound split peas
1 Medium yellow onion, chopped
1 Large red potato, diced small
1 Small leek, white & green thinly sliced
1 Garlic clove, roasted
2 Large celery ribs with leaves, sliced
1 Fresh bay leaf, rubbed
1/4 Teaspoon black pepper to taste
1 Large carrot, cut into 1/4� slices
1 Tablespoon butter
1/2 Teaspoon liquid smoke
3 Slices pepper bacon
OR
1 Hambone
1 Teaspoon dried parsley
1/2 Teaspoon dried marjoram
Salt to taste
Chicken stock
Instructions
Place split peas in crockpot. Pour enough stock into crockpot to fill 2/3 full. In small skillet fry the bacon until crisp. Set aside to drain on paper towel.
Pour off most of the bacon fat and lightly saut� the onion, leek, garlic and celery until softened, about 3 minutes, add to crockpot.
Add the remaining ingredients to the crockpot. (If using dried herbs, add them now. If using fresh herbs, they are to be stirred in 5 minutes before serving the soup.) Stir in the crumbled bacon.
Cook on LOW for 4 to 5 hours or until split peas and potatoes are tender. Mash lightly with potato masher to puree the soup. Or use a hand held immersion blender to puree the soup.
Cool soup then transfer to container and refrigerate.
Heat soup up the next day until warm, being careful not to burn. The soup will be thick; add more stock to thin if desired. If using fresh herbs, don't forget to stir them in now.
Adjust seasonings if necessary and season to taste with salt and pepper.