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Tuesday, December 31, 2013

Split Pea Soup

Baby it's cold outside, cold enough for a big pot of split pea soup.
I used dried green split peas in this along with some carrots,
onions and seasonings to make a really creamy, yummy soup.
It takes time on the stove but fills the house with great aromas.

1/2 pound dried split peas
8 cups water or more
3 stalks carrots, peeled and sliced
a few drops of liquid smoke
1 teaspoon beef flavoring
1 teaspoon bacon dripping
1/8 teaspoon ground black pepper
1 tablespoon olive oil

Place split peas in a soup pot and cover with water.
Bring to a boil, then skim off any foam from top.
Lower to a simmer and cook for about two hours.
Add in more water to keep split peas covered.
Stir in carrots, liquid smoke, beef flavoring,
bacon drippings, black pepper and olive oil.
Let simmer until carrots are fork tender.
Add in sliced onions and cook until tender.
Adjust water and seasonings and serve warm.

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