Split pea soup is a Self-Healing and Wellness team favorite during winter months. It is a great way to highlight split peas, which have a long and nutritious history having been enjoyed in various forms by many cultures around the world since antiquity. Vendors sold split peas soup in the streets of Athens in 500 to 400 BCE and eventually found its way to the table of Louis XIV of France. Split peas lend themselves to be a staple food, they are absolutely packed with fiber and protein but are also great source of folate, iron, and potassium. They are easy to prepare and can be incredibly delicious. Our Split Pea Soup with Bacon is a rich, versatile soup that is guaranteed to satisfy on a cold winter night. Enjoy!
Split Pea Soup with Bacon
1 Lb. Green Split Peas
5 Cups Chicken Stock
1 Large Carrot Chopped
1 Large Onions Diced (or 2 medium sized)
1/4 lb. (4 strips) Smokey Bacon (or Pancetta or Leftover Ham Bone)
2 Tbsp. Onion Power
2 tsp. Fresh Ground Black Pepper (or to taste)
1/2 tsp. Cinnamon Powder
1/2 Tbsp. Sea Salt or to taste
Wash the split peas thoroughly with water to remove dust and unwanted bits. Soak in clean water for at least 4 hours but preferably overnight.
Dice onion, chop carrot into small pieces. Set aside.
Cut the bacon or pancetta into tiny bacon bit sized pieces. (Using sharp kitchen shears is the easiest way to do this.) If you are using pre-cooked ham, once you have chopped you ham, set it aside and skip the rest of this step. Sauté the bacon or pancetta on a medium-low heat until the bits are dark golden-brown and crispy, and most of the fat has rendered out of the meat. Set aside.
Drain the soaked split peas and combine them in a large soup pot of pressure cooker with chicken stock, onions, carrots, onion powder, cinnamon, salt and black pepper. Stir to combine. If you like your split pea soup extra thick, cut the water in half and only add 4 ounces. Vice versa if you like a very runny soup, add a bit more and adjust the salt for taste.
Add cooked bacon or pancetta including some of the rendered fat. Adding more of the rendered fat will make the soup smooth and increase its thickness. Stir in thoroughly.
Cook in a pressure cooker on high pressure for 35 minutes or 2 hours in a soup pot on the stove. When done, the green peas should disintegrate creating a thick base and the bacon bits and carrots should be nicely cooked and distributed throughout.
Enjoy with a side of hot and toasty dark or sourdough bread.