Split-Pea Soup Recipe

Split-pea soup

I grew up on split-pea soup and have the fondest memories as a child. For some strange reason it was one of the few foods I loved, especially when complimented by saltine crackers. Now my taste buds have evolved and I love eating things that made me gag when I was younger, such as mushrooms. Funny how that works out, but I never grew out of split-pea soup. Why would I? It is so easy to make!

Here in Tucson it is starting to warm up during the days, so I am trying feverishly to make soups before soup-time expires here in the desert. This soup was on the top of my todo list. What is so great about this soup is you can substitute to make it vegan or vegetarian if you like. Although I love eating vegetarian, I feel this soup recipe calls for Canadian bacon.

Ingredients

• 4 cups organic split-peas
• 4 cups water
• 4 cups organic chicken broth (You can substitute vegetable broth if you’re vegetarian)
• 8 slices of Canadian bacon, diced (Replace this with smoked baked tofu cubes if you’re vegetarian)
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• Extra-virgin olive oil
• Splash of half and half
• salt and pepper to taste

Directions

1. Bring chicken broth, water, and split peas to a boil
2. Reduce to a simmer and add onion, Canadian bacon, and garlic
3. Simmer for 40 minutes covered, occasionally stirring
4. Drizzle a little olive oil in and a splash of half and half, stir well
5. **Optional – If you want a smoother soup you can pureé this or serve as is (I used a hand held mixer and just mixed it right in the pot to desired consistency).