The perfect soup for warming up on a cool evening. A great meal to whip up when the cupboards are bare, as just a few ingredients needed. Pair with a salad and homemade grissini, and you’ll be happy you decided to enjoy an old favorite. Top with red pepper flakes for an added flavor boost. For a non-meat version, omit the bacon, and use olive oil to sauté onions, carrots and garlic, and use vegetable broth.
- 1, 12-ounce package of bacon
- 2 cups yellow onions, chopped
- 3 large carrots, cubed
- 2 tbsp chopped garlic
- 1 pound dried green split peas
- 8 cups chicken broth
- Salt to taste
- Freshly ground black pepper
- 1 bay leaf
In a large soup pot, cook bacon. Place on paper-towel lined plate to drain. When cooled, crumble. Leave bacon grease in pot.
Meanwhile, prepare onions, carrots and garlic. Sauté in bacon oil over medium heat. Add the broth, bay leaf and split peas, and bring to a boil. Once boiling, reduce to medium and simmer for about 45 minutes, or until peas are tender. Once tender, remove from heat and remove the bay leaf.
Ladle into bowls and top with crumbled bacon.
