1 large yellow onion, diced
1 large carrot, diced
1 lb pork shoulder
2 cups dried split peas
2 bay leaves
6 cups water
a little olive oil or butter
salt
black pepper
For a smokier flavor, you can substitute a ham hock for the pork shoulder, or use a combination of the two. For a vegetarian version, skip the pork altogether.
Lightly salt and pepper the pork shoulder. In a large stockpot, heat up a little olive oil or butter and brown the pork. Add the diced onion and carrot and sweat, adding a little salt as you stir, until the onion is translucent. Add the split peas, water, and bay leaf, bring to a boil, then reduce to a simmer. Simmer, stirring occasionally, for about two hours or until the peas have dissolved and the pork is tender and falling apart. Salt and pepper to taste.
This will probably taste better the second day -- most soups and stews do -- but it's great right away. Serve with your favorite crusty bread. This will make enough soup to serve as a meal for 4-6 people easily.
