SPLIT PEA SOUP

SERVES 4

I love my mother's Split Pea Soup Plus, but I wanted to create a new version using less meat and requiring minimal preparation. In this recipe, instead of using three pounds of ham, I add two ounces of good quality bacon, which still provides a lot of flavor. That also cut prep time by more than thirty minutes. This is an easy, healthy and delicious one pot comfort meal. Vegetarians can omit the bacon and still enjoy a delicious soup.

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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