This soup is fast, frugal, and freezes well. How's that for some alliteration? I ate some of this after making, but froze the rest to pull out on a non-cooking day. If you choose to do this, just allow it to thaw in the refrigerator and reheat before serving. We (hopefully!) only have a few more weeks of "soup season" left, so make this while you can!
One Year Ago: White Chili
Split Pea Soup
adapted from Food Network
-1/2 lb bacon, diced (or real bacon bits)
-1 medium onion, chopped
-4 carrots, chopped
-4 celery stalks, chopped
-salt & freshly ground pepper
-1 clove garlic, chopped
-1 tbsp cumin
-1 lb green split peas, washed
-6 cups low-sodium chicken broth
1. Saute bacon in a large soup pot over medium heat, until lightly browned (approximately 6-8 minutes). Remove bacon from pot and place on a paper-towel lined plate. Add onion, carrot, and celery to the pot. Add a pinch of salt & pepper; saute until onions are translucent. Stir in garlic and cumin, cooking for 1 minute.
2. Add peas and chicken broth. Cover and bring to a boil. Reduce heat and simmer until peas are al dente (approximately 20 minutes). Allow to cool for 5 minutes.
3. Remove 3 cups of peas and set aside while using an immersion blender to blend the remaining amount. Return 3 cups of peas to the soup. (If you prefer a creamier soup, just blend it all!) Stir in bacon and heat through. Season with salt and pepper, to taste.