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. Wash split peas and drain.
2. Heat oil in a Dutch oven over medium-high heat, add bacon and fry until fully rendered.
3. Add onions, celery, garlic and ham. Fry until the vegetables are wilted and the ham is browned.
4. During this time, season the mixture with the English mustard and creole seasoning to taste.
5. Add drained split peas, water and chicken stock, bring to a boil and reduce heat to low.
6. Cook over low heat for 1-1½ hours or until the peas are almost completely dissolved.
7. Add the carrot and potatoes 30 minutes or so before the soup is done. If the soup is too thick, add a little water. Season to taste with salt and pepper.

Chef's Notes

• This is an American comfort food classic