Mrs. Schreiner'S Split-Pea Soup

1. 1

   In a large heavy kettle or stock pot cook bacon over moderate heat, stirring, until crisp and transfer to paper towels to drain.

2. 2

   Pour off all but about 1/4 cup bacon fat from kettle and cook onions and carrots, stirring, until softened.

3. 3

   Add remaining ingredients and simmer 2 hours uncovered, stirring occasionally and adding 1 to 2 cups more water (or broth) if soup becomes too thick.

4. 4

   Remove kettle from heat and transfer ham hock with a slotted spoon to a cutting board.

5. 5

   Discard fat and bones and chop meat.

6. 6

   Return meat to kettle and simmer soup, stirring, until heated through.

7. 7

   Discard bay leaf.

8. 8

   Just before serving, crumble bacon and sprinkle over soup.

* Per serving · 4 servings · Values may vary.

No additional tips available.