Split Pea Soup

This is one way I can guarantee my family gets their daily dose of vegetables. We like to eat it with rolls or home-made bread bowls. It's also good with a thick slice of Italian bread. We love our carbs here! =)

5 cups water
2 cups dried split peas, rinsed
1-2 cups potatoes (I've used leftover but-up baked potatoes, frozen hash browns, and food storage dried potato dices, of which you would use 1/2 the suggested amount since they get bigger when they rehydrate. They all work well.)
1 cup carrots (I usually use frozen slices or 1/2 c. dehydrated)
salt or seasoning salt
pepper

Optional toppings:
grated cheese
cooked bacon, crumbled
cooked ham, chopped

Combine water and peas in a pot and bring to a boil. Reduce the heat and add potatoes and carrots. Cover and simmer, stirring occasionally, for 20 minutes or until all vegetables are cooked and tender. Salt and pepper to taste.

There are 2 options for the next step:
#1- Remove 1/2 of the soup, blend it in your blender, and then mix back in the pot with other 1/2.
#2- Use a hand blender to blend about 1/2 of the soup in the pot. You just want to do it enough to make it creamy, but still have some nice chunks.

Top as desired.