Split pea soup is a favorite Southern dish.
Rich, creamy sauce, delicately cooked potatoes and carrots all wrapped up with a faint smoked bacon flavor could only mean one delicious dish--split pea soup. Split pea soup is a favorite Southern soup that has warmed many a wary bone on cold winter days. However, this soup can be enjoyed any time of year and is served in restaurants and homes alike all throughout the South. It is surprisingly easy to make, and in these times of financial difficulty, also easy on the pocketbook. In fact, you probably have most of the ingredients already in your kitchen.
Instructions
1. Melt butter in large soup pot on medium heat. Also add bacon strips and allow them to begin to start browning as you mix with butter
2. Stir onion, garlic, bell pepper and celery into the soup pot. Saute until vegetables are tender.
3. Add ham hocks, split peas and water. Cover and allow to cook on medium heat for 1 hour.
4. Add cubed potatoes and carrots to pot, re-cover and allow to cook for 30 more minutes on medium heat.
5. Bring heat down to low, and then add dry spices: white pepper, thyme, sage and salt. Allow to simmer for 30 more minutes and then serve.
Tags: medium heat, allow cook, favorite Southern, more minutes, potatoes carrots
