Split Pea Soup

Growing up, my Mom cooked the best ham dinners and to finish off the remains of the ham, she would use the leftovers in pea soup. Making this soup yesterday was a first for me and although I didn’t use smoked ham, the smoky bacon did the trick just fine. Not only is this a tasty soup but it’s nutritious as well. Dried peas, a member of the legume family, are a very good source of cholesterol-lowering fiber. Not only can dried peas help lower cholesterol, they are also of special benefit in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal. For more health benefits of split peas, click here. So, raise your spoon to a hearty and healthy soup!

Serves 4
2 carrots, peeled and chopped
8 cups chicken or vegetable stock
450g bacon, chopped
1 large onion, chopped
2 celery sticks, chopped
5 cloves of garlic, chopped
2 cups dried split peas
2 bay leaves
1 tablespoon dried rosemary
salt and pepper (to taste)
2 cups frozen peas
1 tablespoon vinegar (any kind)

Crisp the bacon and then add the vegetables. Cook until soft, add split peas, stock and herbs. Simmer for one hour or until the soup is thick and peas are soft. Stir in frozen peas and heat through. Add vinegar. Season with salt and pepper.

The Culinary Chase’s Note: I used a hand blender to puree some of the split peas before I added the frozen peas. This will thicken the soup and give it more of a creamy texture. The addition of vinegar towards the very end is to help bring out the flavors of the soup. Yum!