Bunch o' dried green split peas
Clove of garlic
Chicken boullion/chicken stock
2 strips bacon
I had about two and a half cups of peas, and used about six cups of water. Vary depending on how thick you want your soup. Replace water with chicken stock if you have it - I just added two little packets of Chicken OXO. Chop garlic tiny, add. Simmer with lid on for a few hours (three-ish? Whatever. Like chili, cook it all day if you keep adding stuff.). Cook bacon, chop small, add last (so it stays crispy). Replace bacon with cubed ham if you have it.
· Thu Feb 10, 2011 @ 02:45am · 0 Comments