1/2lbbacon endscut into 1/2-inch cubes, or a meaty ham bone or ham hock, rinsed if crusted with salt
2lbonionsfinely chopped, 2 large
1lbsplit peasgreen or yellow peas can be used
2qtwateryou can use either chicken or vegetable stock form more flavor
Saute bacon ends over medium heat in a 6-8 quart heavy pot until starting to brown.
Add onions and saute until translucent then add carrots and saute until they start to carmelize..
Rinse peas and add to pot with water, salt pork, and seasonings. Bring to a boil, skimming froth, then reduce heat and simmer, partially covered, until peas falling apart and soup is thickened, 2-3 hours
Season with salt and pepper. Serve hot with crusty bread.