• 1 pound Split Peas
• 2 carrots
• 1 onion (or pre-packed diced onion)
• 1 pound frozen bacon
• 8 cups chicken stock/broth
• 3 tablespoons Olive Oil
• Salt, Black pepper
Pre-work: Sift through split peas to make sure there are no clods, dirt, etc. Place peas into a large bowl and soak in water for at least four hours (bowl should have extra space to accommodate peas as they will swell from water absorption).
Preparation: Peel carrots. Slice in half, then dice.
Slice frozen bacon (keeping bacon frozen makes it easier to slice), with bacon strips horizontal to the vertical knife. The strips will separate when heated in the pan.
Coat interior of stock pot with Olive Oil. Heat to medium and add bacon. Stir as bacon/oil mix heats to separate strips.
Add onions. Stir for a few minutes. As onions start to color, add carrots. Heat for a few minutes, then add peas. Stir until ingredients are evenly mixed, then add stock/broth.
Increase heat to high, bring to boil, stirring frequently. Reduce heat. Add a liberal dash of salt and a pinch of pepper. Simmer for 2.5-3 hours, stirring occasionally. After 45 minutes, use potato masher or similar to mash mixture.
Remove from heat. Allow to cool slightly before serving. Promptly refrigerate unused portions.