Brrrrrrrrr! It’s getting cold out there, and one of the best ways to warm up is with this hearty, delicious and totally good for you soup. I used back bacon this time because it’s a salty, wonderful and healthy substitute for regular bacon. But of course don’t let me deter you from using regular bacon or ham in this soup, they will only add to the deliciousness. I think the best way to prep the meat is to cook it up in a frying pan until it’s a bit crispy, and then throw it in right before serving. The crispiness will add some tasty texture.
Get everything going in a big soup pot. The peas take a while to hydrate, so you’ll have to be patient with this one!
But it’s well worth the wait. And don’t forget the fresh baguette.
Bacon and Split Pea Soup Recipe
4 cups vegetable broth
4 cups water
2 cups split peas, rinsed and sorted
4 thick slices back bacon or ham
1 white onion, chopped
3 carrots, chopped
3 stalks celery, chopped
2 tbsp fresh rosemary or thyme, chopped
1 bay leaf
½ tsp each salt and freshly ground pepper
1. In large soup pot, combine broth, water, split peas, back bacon, onions, carrots, celery, and spices. Bring to a boil, and skim off any scum.
2. Cover and simmer for 1 ½ to 2 hours or until peas are soft.