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.
