SPLIT PEA SOUP

SERVES 4 to 6

I love split pea soup and decided to try a new version. This recipe takes a little less time than the Pea Soup Plus and isn’t quite as thick. Instead of using ham, I added a little bacon for that smoky flavor, but it may be omitted for a vegetarian soup. This is healthy and delicious, and I will make it more often.

INGREDIENTS

2 teaspoons olive oil

2 ounces pancetta or slab bacon, diced

1 medium onion, chopped (about 1 cup)

3 medium carrots, chopped (about 2 cups)

2 celery ribs, chopped (about 1-1/2 cups)

4 large cloves garlic, minced or finely chopped

1 large bay leaf

1 tablespoon dried marjoram leaves

1/4 teaspoon ground allspice

8 cups water

1 pound dried split green peas

Salt and pepper to taste

Heat the oil in a 4-quart soup pot over medium-high heat. Add the pancetta or bacon and sauté until some of the fat has rendered out, about 4 minutes. Add the onions, carrots and celery; sauté until slightly softened, about 5 minutes. Add the garlic and sauté another minute. Stir in the bay leaf, marjoram and allspice. Add the water, peas, salt and pepper. Bring to a boil, cover, reduce heat to low and simmer, stirring occasionally, until peas are tender and soup is slightly thickened, about 1-1/2 hours. Serve immediately or keep warm over a very low setting for up to 30 minutes. Soup can be made ahead, refrigerated and reheated.

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