Prep 15 mins
Cook 5 hrs
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!
- 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
- 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.
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.
I did exactly as you suggested,Sit,relax,lick the bowl.It was very,very good.I used a ham bone,plus the bacon,we really enjoyed your soup,as it was only in the 30's last night.I like the taste of marjoram.It was our soup of the day! and a keeper.Thanks Cookgirl.Rose Of Sharon