Recipe by COOKGIRl
My no-fail, signature autumn/winter soup. For best results, I suggest the soup be prepared one day in advance (I do break that rule though) to allow the ingredients to thicken. We love split pea soup and Russian rye bread!
Top Review by Gerry
What a wonderful soup! I am not experienced in the making of split pea soup but do know I do not have to be looking further ... this one is sooo good. I didn't have the liquid smoke but the bacon made for plenty of flavor. The dry bay leaf and dry marjoram worked well with the fresh ground pepper a perfect touch. I really liked the look of the bits of veggies so didn't do a whole lot of mashing. This is a definite five! Thank you for sharing.
- 1 lb split peas
- 1 medium yellow onion, chopped
- 1 large red potatoes, diced small (or any thin-skinned potato)
- 1 small leek, white and light green parts only, thinly sliced
- 1 roasted garlic clove
- 2 large celery ribs, and leaves sliced
- 1 fresh bay leaf, rubbed
- 1⁄4-1⁄2 teaspoon fresh ground black pepper
- 1 large carrot, cut in 1/4-inch coins
- 1 tablespoon butter
- 1⁄2 teaspoon liquid smoke
- 2 -3 slices pepper bacon, cooked and crumbled, 2-3 slices tempeh bacon, cooked and crumbled or 1 ham bone
- 2 tablespoons fresh parsley, minced or 1 teaspoon dried parsley
- 2 tablespoons fresh marjoram, minced or 1⁄2 teaspoon dried marjoram
- salt, to taste
- fresh ground black pepper
- fresh stock or water
Directions See How It's Made
- Place split peas in crock pot. Pour enough stock or water to crock pot to fill 2/3 full.
- In small skillet fry the bacon until crisp. Set aside to drain on paper towel.
- Pour off most of the bacon fat and lightly saute the onion, potato, leek, garlic and celery until softened, about 3 minutes.
- Add to crock pot.
- Add the remaining ingredients to the crock pot. (If using dried herbs, add them now. If using fresh herbs, they are to be stirred in 5 minutes before serving the soup.) Stir in the crumbled bacon.
- Cook on low 4-5 hours or until split peas and potatoes are tender. Mash lightly with potato masher to puree the soup. Or use a hand held immersion blender to puree the soup.
- Cool soup then transfer to container and refrigerate.
- Heat soup up the next day until warm, being careful not to burn. The soup will be thick; add more stock or water to thin if desired. If using fresh herbs, don't forget to stir them in now.
- Adjust seasonings if necessary and season to taste with salt and black pepper.
- Sit. Relax. Lick the bowl clean.