Split-pea soup is a bit of a magic act. You dump everything in the pot and come back in an hour. It still kind of looks like it did when you left it, only steaming. Then you give it a quick stir, and it becomes exactly what you were expecting.
Some people think the main flavoring is the ham. That supplies the salt. Honestly, I don't know why they don't make pork-flavored salt. To me, the bay leaf is the primary flavor enhancer. If you omit the ham for a vegetarian version, it will still taste like it is supposed to. You just have to add salt to it, instead of it coming out of the meat.
This is the Bible's version, more or less intact.
1 ham bone with about 1-1/2 C meat on it
*1 16-oz package dried split peas
2 carrots, thinly sliced
1 medium onion, chopped
7 C water
1/4 tsp whole allspice
1/4 tsp whole peppercorns
1 bay leaf
salt to taste
1. In large soup pot or Dutch oven over medium heat, heat bone, peas, carrots, onion, and water to boiling.
2. Tie allspice, peppercorns, and bay leaf in piece of cheesecloth. Add to bone mixture.
3. Reduce heat to low; cover; simmer 1 hour. Discard spice bag; add salt if necessary.
4. Remove ham bone and cut off all meat. Discard bone.
5. Cut meat into bite-sized chunks and return to soup for serving.
Serves 6
Difficulty rating π
LiveLoveLaugh informs me that Bacon Salt does exist. It even has its own website: http://www.baconsalt.com. These are the same people who bring you baconnaise. What I thought was hilarious is that it is vegetarian and KOSHER. All that bacon flavor without the guilt, I guess.
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