Growing up, split pea soup was my favorite thing. My mom always had it on hand for me #blessed. To this day, it’s still one of those dishes that I order almost every time I see it on a menu. Last year I bought myself an immersion blender and I had all these grand soup plans – I never made any soup. It’s now the fall so soup is definitely on the docket. I was browsing the internet for some soup recipes when I stumbled upon this version from Taste of Home. Most of the ingredients I already had at home or could easily pick up at Whole Foods so I decided to give it a whirl and make some fun changes. I loved it so much, I’ve eaten it a handful of times this week and I have plenty in the freezer for some busy nights.
Ingredients – Yields 7 Servings
- 6 cups chicken broth
- 2 cups dried green split peas, rinsed
- 1 medium onion, chopped
- 2 cups chopped carrots
- 2 celery ribs, chopped
- 3 garlic cloves, minced
- 1/2 teaspoon dried basil
- 1 tablespoon crushed red pepper
- 1/4 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 5 tablespoons shredded carrots
- 2 green onions, sliced
- 14 strips of bacon
- In a large saucepan, combine the first nine ingredients; bring to a boil.
- Reduce heat; cover and simmer for 1 hour or until peas are tender, stirring occasionally.
- Add salt and pepper; simmer 10 minutes longer.
- Cook your bacon until crispy.
- Puree the soup with an immersion blender. If you only have a traditional blender, puree in small batches then return to the pan.
- Garnish with shredded carrots, green onions, and crumbled bacon.
In addition to making soup, I also roasted cauliflower to accompany the dish. While it’s not mentioned in the recipe, the cauliflower also made an excellent addition to the soup. It became a little heartier and significantly more filling.
You can see what other dishes I’m cooking, here.
Looking for a place to eat? Check out Rachel’s Baltimore Restaurant List.