One of my favorite soups has always been Split Pea. It’s cold out, the holiday season and I’ve been home nursing a cough and making soups. I had some leftover Black Forest Bacon and decided to experiment with the traditional recipe for Split Pea.
Yellow Split Pea with Black Forest Bacon
- 2 pats of butter
- 3 slices of Black Forest Bacon, chopped into smaller pieces
- 1 Medium Onion, diced
- 2 tbsp. of chopped garlic
- 1 1/2 cups of diced carrots
- 2 cups of diced celery
- 1 1/2 cups of vegetable broth
- 1 package of yellow split peas
- 4-5 cups of water
- 2 bay leaves
- Italian Season, Salt Pepper, Cayenne to taste
Place bacon in a large pot, sautee with butter. Stir in onion, garlic, carrots, and celery; cook until the vegetables are soft, about 8 minutes. Pour in vegetable broth. Stir in split peas, bay leaves, water, cayenne and Italian seasoning. Bring to a boil. Reduce heat to low; cover, and simmer until peas are cooked, about 1 hour, stirring occasionally.
It makes quite a lot of soup and is filling. Despite the bacon and butter, it’s pretty low fat overall. I made a pot and had a few jars left over.