Ode on a Bowl of Split-Pea Soup
Cozy Up with a Bowl of Hearty Split Pea Soup
When the weather turns chilly, there’s nothing quite as comforting as a warm bowl of soup. And if you’re looking for a soup that’s both satisfying and flavorful, look no further than Split Pea Soup! This isn’t your average split pea soup – we’ve elevated it with the smoky richness of buffalo bacon and the fresh aroma of marjoram and thyme. It’s a classic comfort food with a little something special.
This recipe is perfect for a weeknight dinner, a cozy weekend lunch, or even meal prepping for the week ahead. It’s surprisingly easy to make, requiring minimal effort for maximum flavor. The long simmer time allows the peas to break down beautifully, creating a creamy, naturally thick texture. Plus, it’s packed with protein and fiber, making it a healthy and filling meal.
What makes this Split Pea Soup special?
- Buffalo Bacon: While regular bacon works just fine, buffalo bacon adds a deeper, more robust smoky flavor that really elevates the soup.
- Fresh Herbs: Using fresh marjoram and thyme (or dried if you prefer) infuses the soup with bright, aromatic notes.
- Simple Ingredients: This recipe relies on pantry staples and readily available produce.
- Naturally Thick & Creamy: No need for cream or blending – the peas break down naturally to create a wonderfully thick and creamy texture.
Tips for the Best Split Pea Soup:
- Soak the Peas (Optional): Soaking the split peas for a few hours (or overnight) can help reduce the cooking time, but it’s not essential.
- Don’t Skip the Simmer: The long simmer time is crucial for developing the flavors and achieving the desired creamy texture.
- Adjust Seasoning: Taste the soup throughout the cooking process and adjust the salt and pepper to your liking.
- Make it Vegetarian/Vegan: Omit the bacon and use vegetable broth instead of water for a delicious vegetarian or vegan version.
Frequently Asked Questions:
Q: Can I use dried herbs instead of fresh?
A: Yes, absolutely! Use 3 teaspoons of dried marjoram and 3 teaspoons of dried thyme in place of the fresh sprigs.
Q: Can I make this soup in a slow cooker?
A: Yes! Sauté the vegetables and bacon as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Q: Can I freeze this soup?
A: Yes, Split Pea Soup freezes beautifully! Let it cool completely, then store it in airtight containers for up to 3 months.
Q: What can I serve with Split Pea Soup?
A: Crusty bread for dipping is a classic pairing. You could also serve it with a side salad or a grilled cheese sandwich.
Enjoy this comforting and flavorful Split Pea Soup – it’s sure to become a family favorite!
Split Pea Soup
Ingredients
- 2 T olive oil
- 2 large onion chopped
- 4 ribs celery chopped with leaves
- 4 large carrots peeled and chopped
- 2 medium parsnip peeled, tough center cut out, and chopped
- 4 slices buffalo bacon regular bacon would work, too
- 3 sprigs fresh marjoram or 3 t. dried
- 3 sprigs fresh thyme or 3 t. dried
- 3 cups green split peas
- 16 cups water
- 2 bay leaf
- salt & pepper salt & pepper to taste
Instructions
- Heat oil in heavy large pot or Dutch oven over medium-high heat. Add onion, celery, carrots, and parsnip. Sauté until vegetables begin to soften, about 8 minutes.
- Add buffalo bacon and herbs; stir 1 minute.
- Add peas, then water and bay leaf, and bring to boil.
- Reduce heat to medium-low. Partially cover pot; simmer soup until vegetables are tender and peas are falling apart, stirring often, about 1 hour and 10 minutes.
- Season with salt and pepper before serving.
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