Split Pea Soup

With fall in full swing and temperatures dropping, I've had a few people request some of my soup recipes. I may not get them all posted, but I'll try to post at least a few over the next few weeks.  Since soup tends to make larger batches that often end up as lots of leftovers, I'll indicate which ones freeze well and which ones are best made in small batches so they don't leave too much leftovers.

Split Pea Soup1/4-1/2 pkg bacon or 1 small package of salt port, diced
2 cups Diced ham or a sliced smoked sausage or kielbasa
ham bone (optional)
4 whole carrots or half of a small package (not the individual serving one) of baby carrots, diced
1-2 onions, diced, equalling about 1 cup
1/2 tsp ground allspice
1/2 tsp ground pepper
1 or 2 bay leaves
1 pkg dried split peas
2 cups chicken stock (or 3-4 boullion cubes plus 2 cups water)
5 cups water
salt (to taste)

In stockpot, cook bacon or salt pork until fat is rendered out.  Add meat (not bone yet), carrots, and onions and saute until onions are transparent.  Add allspice, pepper and peas, saute for one more minute to bring out flavors and aromas.  Add stock, water, bone (if using), and bay to pot.  Reduce heat to a simmer, cover and cook for one hour.  Stir and taste for salt, add as needed.  Continue simmering until it is desired consistency and peas break down.  Remove bay and serve.  Flavor is even better the day after.

Leftovers can be frozen in single servings and reheated as needed in microwave or on stove.  Freezing in large quantities works, but only if you're reheating on the stove.  Depending on how thick the soup is, you may need to add some water when reheating from frozen.