American•comfort

Split Pea Soup with Bacon

Split Pea Soup with Bacon has savory onion, celery, sweet carrots, and a whisper of warm cumin to warm you up on cold, drizzly days.

Ingredients

Quantities are shown as originally provided.

1 Pound Dried Split Peas (Rinsed, Sorted, and Soaked)
¾ Pound Thick Sliced Bacon (Chopped and Slices Separated)
1 Large Red Onion (Finely Chopped)
2 Stalks Celery (Finely Chopped)
2 Cloves Garlic (Pressed or Chopped)
1 Teaspoon Dried Thyme
½ Teaspoon Ground Cumin
1 Bay Leaf
2 Large Carrots (Peeled and Diced, Divided)
1 Tablespoon Roasted Chicken Better Than Bouillon
6 Cups Water
Sour Cream and Croutons, or a Splash of Sherry Wine, Balsamic Vinegar, or Hot Sauce

1
Clean & Soak Split Peas. Place the split peas in a colander, rinse well, and inspect for any stones or debris. Place the split peas in a large bowl, cover with cold water, and let sit for 4 hours or overnight, refrigerated. Drain, discard the soaking liquid, and rinse well. This helps to reduce gassy symptoms if you are sensitive.
2
Cook Bacon. In a large Dutch Oven or soup pot, cook the bacon over medium heat until crisp. Remove the bacon from the pot with a slotted spoon onto paper towels. If desired, reserve some of the bacon to use as a garnish.Pour the bacon drippings into a heat-proof Pyrex measuring cup. Wipe out the pot with paper towels and add 2 tablespoons of the rendered bacon fat.
3
Sauté Aromatics. Reduce heat, add the chopped red onion and celery, and cook until the onion is translucent. Stir in the garlic, dried thyme, cumin, and bay leaf, and cook for 1 to 2 minutes more.
4
Add Split Peas, Cooked Bacon, Carrots, Bouillon, Water. Add the drained split peas, cooked bacon, diced carrots, chicken bouillon, water, and stir well. Increase heat to medium-high and bring to a simmer.
5
Cover and Cook. Cover, reduce heat, and cook on low for 1 hour. Stir well and continue to cook for another 30 minutes or until the soup is thickened to your liking.
6
Serve and Enjoy. Ladle into bowls or hearty cups and top with a dollop of sour cream and some croutons. Or add a splash of sherry wine, balsamic vinegar, or your favorite hot sauce.