MRS. SCHREINER'S SPLIT-PEA SOUP

Steps:

• In a large heavy kettle or stock pot cook bacon over moderate heat, stirring, until crisp and transfer to paper towels to drain.
• Pour off all but about 1/4 cup bacon fat from kettle and cook onions and carrots, stirring, until softened.
• Add remaining ingredients and simmer 2 hours uncovered, stirring occasionally and adding 1 to 2 cups more water (or broth) if soup becomes too thick.
• Remove kettle from heat and transfer ham hock with a slotted spoon to a cutting board.
• Discard fat and bones and chop meat.
• Return meat to kettle and simmer soup, stirring, until heated through.
• Discard bay leaf.
• Just before serving, crumble bacon and sprinkle over soup.
• Makes 8 cups.