SHAGGY MAN SPLIT PEA SOUP from Paula Deen

1/2   stick butter
1/2 lb thick slab bacon chopped
1 large onion, sliced
2 stalks celery, diced with leaves
2 carrots shredded
1 lb ground pork sausage
1 lb dried split peas, soaked overnight in cold water
2 to 3 quart chicken stock
Paula Deen House Seasoning to taste
salt and pepper to taste

Directions

Melt butter in Dutch oven. Add bacon and saute until tender. Add onions, celery, carrots and pork sausage. Combine together and start with 2 quarts of chicken stock. Add more later if necessary. Add salt, pepper and house seasoning. Add peas and cook on low temperature simmering for about 2 hours.

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2 Responses to SHAGGY MAN SPLIT PEA SOUP from Paula Deen

  1. Ellen says:

    My mom used to make it almost the same, so good. It is a Dutch recipe. We eat it in the winter, with that heavy dark bread.

  2. Ellen says:

    we call it Snert aka Erwtensoep.

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