Split Pea Soup
Packed with flavor and nutrition, fiber and protein to name two!
- 3 pieces thick cut bacon (for flavor and oil - Optional)
- Olive oil - if you are not using bacon grease for the vegetables
- 1 large onion, chopped
- 1-3 carrots, peeled and chopped
- 1-2 celery stalks, chopped
- 1 tomato, chopped
- 1 head garlic, raw or roasted (I prefer roasted and the cloves squeeze out of the peel)
- Seasonings optional based on taste but I prefer them all: salt, black pepper, cumin, Oregano, Za'atar spice, chili flakes or powder.
- 1 lb dried split peas
- 4 Bay leaves
- 2- 3 quarts chicken or vegetable stock - I used 4 cups
In a stock pot, add the chopped bacon to start to cook and let it get the pot oily so the vegetables can cook in it.
Add the chopped vegetables and let them cook to be slightly tender and married together. Stirring to combine the vegetables, coating them with oil or grease.
Add the seasonings to the vegetables and stir together.
Add the split peas and coat with grease/oil and spices mixed with vegetables. Combine everything, add the stock and bay leaves.
Increase the heat and bring to a boil. Reduce the heat to a simmer, skimming foam if any appears. Simmer for about an hour until peas are soft and falling apart. Add more stock is desired.
Remove soup from heat and adjust the flavor. Remove the bay leaves. Puree the soup with a hand blender to desired thickness.
Serve with bread and more seasonings on top of the soup. I like to add more spices when reheating plus more Za'atar to top it before serving to stir in.
*recipe is originally from NYT cooking app; Hearty Split Pea Soup with Bacon and adjusted by myself