Free For All Friday II

Split Pea Soup with Mock Ham Hock

With the cold temperatures outside it has been soup weather even in sunny California. This meal costs next to nothing, is easy to prepare, and tastes great with sliced sourdough or French bread. Both my kids (ages 2 and 4) gobbled this up without parental bribery.

I use the uncured bacon since it does not contain nitrates or other unwholesome preservatives. Trader Joe's in California has this for a good price. The local grocery store costs a little more for the "natural" bacon. The bacon give this soup a great smoky taste without having to buy a ham hock or other larger piece of meat.

Split Peas x 2 - $2.50
Bacon - $3.89
Carrots - $0.30
Onion - $0.65
Garlic - $0.15
Spices (?)
Loaf of Bread- 3.89

Approximate Total -$11.38
Feeds 5-7 people

Directions:

1. Put on Apron
2. Wash split peas. Empty into large stock pot with 12 cups of water. Begin heating on high.
3. Cut bacon into one inch chunks or smaller. Batch cook in a large skillet or on a pancake griddle. Cook until just crispy, drain fat, then blot dry with paper towel. Add to soup pot.
4. Slice carrots into thin rounds and dump into pot.
5. Dice onion and add into pot.
6. Mince garlic or use a press and place in the pot.
7. Add 1-3 teaspoons salt, basically salt to taste.
8. Season with: 1 tsp. basil, 1 tsp parsley, 1 tsp sage, pepper to taste. (This can be more of each spice depending on personal preferences.)
8. Bring to a boil then reduce heat to low, simmering until peas break down. Stir occasionally. Add more water if the soup becomes too thick.



Enjoy with any fresh bread preparation. I like to tear off big chunks and dip them in the soup. The kids like to garnish with goldfish!