Split Pea Soup

Ingredients

• 1 package dry green split peas
• ¼ C vegetable oil
• ½ lb bacon, cut into small dice
• ½ lb ham, cut into small dice
• 1 large onion, chopped
• 1 shallot, chopped
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 1 carrot, cut into small dice
• 2 small yellow potatoes, cut into small dice
• 4 C vegetable stock
• 1 can of light beer
• 1 C water
• 1 tbs English mustard (Colman's, if possible)
• Salt, pepper and creole seasoning to taste

Directions

1. Prep Peas: Wash split peas thoroughly and drain well.
2. Render Bacon: Heat oil in a Dutch oven over medium-high heat. Add bacon and fry until fully rendered.
3. Sauté Base: Add onions, celery, garlic, and ham. Cook until vegetables are wilted and ham is browned. Season with English mustard and Creole seasoning to taste.
4. Simmer Soup: Add split peas, water, and chicken stock. Bring to a boil, then reduce heat to low.
5. Cook Down: Simmer 1-1½ hrs, until peas are nearly dissolved.
6. Add Vegetables: Add carrots and potatoes ~30 minutes before finishing. Add water if soup becomes too thick.
7. Finish: Season with salt and pepper to taste and serve hot.

Chef's Notes

• This is an American comfort food classic I made once a month when I lived in Seattle.

The Gumbo Page