So the Autumn is settling down really nicely here in Guernsey and the cooler weather makes me instinctively go for thicker, comfort style soups in my tummy. For today’s post I chose split pea and bacon soup, because it represents all that Autumn bowl of food should be with its comfort flavours, satisfying texture, smoky tones and warming properties.
A bowl of split pea soup ticks all the boxes of a perfect, healthy Autumn lunch
Beans mean bags of manganese, copper, protein, folate, vitamin B1, phosphorus, vitamin B5 and potassium. Really good stuff! And the recipe is cheap like beans (literally!).
You’ll need only 250g of split peas, a few garlic cloves and a bit of bacon to pack 4 bowls of split pea and bacon soup with tons of taste. Although fresh marjoram which I happen to have in my garden contributed the signature herb fragrance and digestive magic, dry marjoram will also do a great job.
Thanks to split pea’s naturally slow release of energy properties, one bowl of this soup will easily keep you going till late evening. All together, with some onions, veggie stock (or water) and a bit of careful seasoning, you have a pretty perfect, healthy lunch ready in a little over an hour.
I love it, especially with a nice slice of rustic, toasted bread on the side. Oh, and it freezes well, so you can make more in one go and enjoy weeks later too!
Split Pea and Bacon Soup Recipe cooking notes:
You don’t have to soak the split pea and this makes things really straightforward. Rinse them well though and cook for an hour with the rest of the ingredients until very soft.
I don’t season my split pea and bacon soup with salt before it is actually cooked because smoked bacon (ham or sausage) tends to contain plenty of salt, sometimes even too much for that matter. Sure, you can always add some water later to take the excess saltiness away, but you can avoid diluting the soup’s flavour by simply not putting any salt beforehand.
Try replacing black pepper with white pepper in the same quantity – it is pretty amazing how different the soup tastes like with this small swap!
- 1 medium size yellow onion, chopped finely
- 4 garlic cloves, sliced
- 1 celery stick, chopped finely
- 2 tablespoons olive oil
- 100 - 150g smoked bacon, sausage or ham - sliced to bite size pieces
- 250g split peas, rinsed well
- 1.2liter vegetable stock or water
- 2 bay leaves
- 2 tablespoons fresh marjoram leaves (or 1 tablespoon of dry marjoram leaves)
- Salt & pepper to taste
- In a deep pan, sweat onions together with garlic and celery in oil until onions turn translucent. Add bacon and let it all cook together for further 5 minutes. Stir this medley a few times so it cooks evenly.
- Add the rinsed split peas, stock (or water), bay leaves, marjoram and cook for 1 hour.
- Let it cool enough to process in a food processor to desired consistency. Return your soup to the pan, adjust thickness with a bit more water if necessary. Season to taste and serve hot with a nice, buttered slice of rustic bread.