RECIPES
10
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Split Pea Soup
8 strips bacon, chopped
½ tsp. pepper
1 large onion, chopped
2 Tbsp. salt
10 cups water
1 bay leaf
1 bag (16 oz.) green split peas, rinsed
¼ tsp. dried rosemary
4 carrots, sliced ⅛–¼" thick
1. Set up and start the stirrer in a large pot over low–medium heat.
Cook the bacon for about 5 minutes. Add the onion and cook 2 more
minutes.
2. Add all other ingredients and turn heat up to high (the liquid should fully
cover the stirrer).
3. Bring to a boil, then set heat to low.
4. Cafefully remove the stirrer from the pot; use oven mitts! Set stirrer aside.
5. Cover the pot and simmer the soup for 2 hours.
6. Serve with warm, crusty bread and butter.
Serves 6
