Posted: Aug 11, 08 11:55am

Split Pea Soup

16 oz (dry) Split peas

1 qt Chicken broth

1 med White onion, chopped/sliced

1 cup Shredded or diced carrots

4-6 oz Salt pork, in large chunks

Salt and pepper, cayenne pepper to taste

Sort the dry peas to remove stones and such, and rinse well. In a 4-5 qt stock pot or Dutch oven, combine the peas with the chicken broth and 2 cups of water. Bring to a boil and cook on high for about 2 minutes. Add all the other ingredients except the salt, pepper, and cayenne. Bring back to a simmer, cover, and simmer for about 2 hours, until many of the peas are mush. Taste about 15-20 minutes before it’s finished, and add the salt, pepper, and cayenne as you like (you need to wait this long because the salt pork will add a lot more flavor than you think). Serve with a dollop of sour cream and fresh, crusty bread. Serves 4-6.

(It's better the second day!)