Split Pea & Bacon Soup

2L broth (either boxed or homemade)

6-8 slices of bacon, chopped

1 medium onion, roughly chopped

2-3 stalks celery, chopped

2-3 carrots, peeled and chopped

4 cloves garlic, minced

1-2lbs green and/or yellow split peas, rinsed and picked through

1tsp thyme (fresh or dried)

1tbsp parsley (fresh or dried)

salt

a lot of pepper

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In a soup pot, cook the bacon until it's as crispy as you want it. Do not drain the fat. Take the bacon out and set it aside.

Sauté the onions and garlic in the the bacon fat until cooked and somewhat translucent, around 5 minutes.

Stir in the carrots and celery, mixing occasionally until almost cooked.

Add in your rinsed peas and mix thoroughly.

Immediately pour in your broth and give it all a good swirl. Add in your thyme and parsley.

Cook on high until it comes to a rolling boil, about 10 minutes. Reduce to a low heat and allow it to simmer for around 45 minutes.

Stir the soup again to break up the peas a little bit. Give it a taste and add as much salt and pepper as you see fit.

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TIP

I find the soup tastes better if packaged and left overnight in the fridge. It gives the peas enough time to soften more, and the bacon fat gets a chance to amalgamate into said softened peas.