Just because it's not the prettiest soup on the block, doesn't mean it's not tasty!
Prep Time 15 minutesminutes
Cook Time 2 hourshours
Total Time 2 hourshours15 minutesminutes
Servings 4
Author Meme
Ingredients
2slicescenter-cut baconchopped {or 2 teaspoon olive oil for vegetarian/vegan}
1onionchopped
2carrotschopped
2ribs celerychopped
2clovesgarlicminced
1cupdried split peassorted for stones and rinsed
4cupswater
1tablespoondried parsley
½teaspoondried thymecrushed
½teaspoonfreshly ground black pepper
1bay leaf
½teaspoonsalt
Instructions
In a soup pot of Dutch oven, cook bacon over medium heat. Transfer to a paper towel to absorb extra grease.
Wipe bacon grease out of the pot {I like to leave a little bit for added flavor}*
Add the onions, carrots, and celery to the pot and sauté for 7 minutes, until vegetables are tender and lightly browned.
Add in garlic, and cook, stirring constantly, for 30 seconds.
Stir in the peas, water, parsley, thyme, pepper, and bay leaf. {Do Not add the salt in this step}.
Bring soup to a boil, partially cover, and reduce heat to a simmer.
Simmer for 60-90 minutes, until peas have softened. Be sure to stir occasionally.
Stir in the salt and bouillon cube, if using. Simmer another 15-20 minutes.
If you like your split pea soup chunky, leave as is. If you like a smoother consistency, remove from heat and use an immersion blender to blend to desired consistency {or carefully transfer to a blender to blend}.