Great Grand-Mère Adele's Yellow Peasoup

I have many loving memories of my Great Grand Mother Adele. She was a loving woman who taught me about life with wonderful stories of the "Back-Land" in Plymouth, her Grand Father's sea voyages and growing up in the late 1800's. She was often home at lunch time when I arrived from my schoo which wasl across the street from our hous in South End Yarmouth. She would have a quick snack prepared to eat so I could hurry back for a afternoon of study. One of my favorite was peasoup with the whole yellow peas that had to be soaked over night and cooked the next day.Bacon was used for flavor instead of ham in this dish giving it a full aroma/flavor of the old country kitchens. It is a hearty meal best with hot biscuits loaded with fresh butter ♥

Great Grand-Mère Adele's Yellow Peasoup



3 TBSP cooking oil( I use olive)

1/4 LB Bacon( slices or chopped)

1 onion sliced

2 carrots sliced thin

2 cups Yellow Peas ( whole or split)

Water to Cover

NOTE- If using whole yellow peas be sure to soak over night : )

In a large pot place oil,onion and bacon. Cook ,stirring, till onion is browned, then add carrots. Cook for 2 minutes then add 6 cups of water and yellow peas. Cover and simmer over medium-low heat until peas break down for 2 to 4 hours, checking regularly incase more water needs to be added. Finished soup should be thick consistency depending on your personal taste ♥.