It finally decided to get cold here last night. Granted, according to the weather people and the app on my iPhone, it's only going to be cold for a little while, and then its back to the mid-40s.
I'm really particular when it comes to cooking wintery foods. It has to be below 50° outside for me to make a pot roast or stew. Soup requires frost on the ground. Since it was a whopping 16° out, my feet were freezing, and the last thing I wanted to do was eat a cold salad, soup was on the menu.
After five laps around Meijer looking for the dried split peas, and a fridge full of South Beach-friendly groceries, I got to cooking. Thank goodness for my stick blender, because pouring this mixture into a regular blender would've been a pain!
There is, of course, bacon involved. If you're not a bacon fan, you can use sliced smoked turkey, fakin' bacon, or whatever you choose. The broth is interchangeable as well. I use chicken broth, but veggie or beef would work too. Or even water, but you'll need to up the salt and pepper.
Super Simple Split Pea Soup
Ingredients (6 servings)
- 64 ounces chicken broth (or water)
- 1 large onion, chopped
- 3 cloves garlic, crushed
- 5 slices center-cut bacon, chopped
- 1 1/2 cups dry split peas
- salt and pepper to taste
- Heat a large, heavy-bottomed pot over medium heat.
- Add the chopped bacon and cook until the fat is rendered, 5-7 minutes.
- Add the garlic and onions, and sautee until the onions are translucent and the garlic is aromatic, about 5 minutes more.
- Pour 48 ounces of broth into the pot, then add the split peas.
- Reduce the heat to low, and simmer uncovered until the peas are soft, about 30 minutes.
- When the peas are cooked through, puree the mixture with a stick blender. Add the remaining broth, stir and simmer a few minutes, then serve with additional crumbled bacon and croutons, if desired.