I love split pea soup but was not sure my meat loving husband, and picky toddler would eat it. It was a hit!
1 pound dry green split peas
1 onion chopped
enough water to cover the split peas
1 pound of bacon
two russet potatoes peeled and chopped
2 tbsp of Italian herb season mix
2 heaping tbsp of garlic chopped
Sort peas to make sure nothing needs to be tossed (natural dry beans sometimes have stones), drain in a colander. Add to a large pot or dutch oven, and cover about two inches over with water. Turn on Medium to Medium high. Meanwhile chop onion and potato and add to the pot. I cook the bacon in a shallow baking pan at 375 for 30-45 minutes. Chop bacon coarsely and add to soup (which has probably been cooking 45 minutes now). Cook another half hour or until the majority of the split peas have lost their shape (the pretty much turn to mush).
Move to a food processor or use a wand mixer to puree till smooth.
Salt and pepper to taste.
Makes 8 healthy servings