2 cups dried C&F Foods Yellow Split Peas
2 medium onions, coarsely chopped
3 cloves garlic, minced
2 tablespoons olive oil or butter
1 tablespoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon salt
1 teaspoon freshly ground pepper
1/8 teaspoon hot red pepper sauce (or more to taste)
6 cups low-fat chicken broth
1/2 teaspoon red wine or balsamic vinegar
10 cooked shrimp
10 strips of cooked bacon
Sort and rinse split peas.
In heavy saucepan over medium heat, gently cook onion and garlic in oil until they are soft, but not browned. Stir in split peas, oregano, thyme, salt, pepper, pepper sauce, and broth.
Raise heat to medium and bring to a boil. Reduce heat, cover, and simmer for about 1 hour, stirring occasionally, or until soup is fairly thick. Stir in vinegar. Adjust seasonings, adding more hot red pepper sauce, salt, or pepper, as desired. Wrap shrimp with bacon and add to served soup. Serves 10.