Wednesday, November 24, 2010

Split Pea Soup

Wait! Before you close this post because of your ideas of other split peas soup, you have to give this one a chance. I promise it's not a muddy green color! Instead, it's fresh with frozen peas, carrots and bacon. It is absolutely not a split pea soup.
Here is the recipe:
4 strips thick-sliced bacon
1 cup diced onion
2 carrots, sliced
1 very small head of cabbage
1/2 t. caraway seeds
2 1/2 cups water
2 1/2 cups chicken broth
1 cup dried split peas, rinsed and picked through
1 cup frozen peas
2 t. Worcestershire sauce
Salt and Pepper to taste

Saute bacon in a large saucepan over medium-high heat. Once the bacon is crisp, remove it and drain on paper towel.
Add carrot, onion, cabbage and saute until onion is soft, about 3 minutes.
Stir in water, broth, and split peas. Bring to a boil; reduce heat and simmer until peas begin to soften and break down, about 40 minutes. Stir in frozen peas and Worcestershire sauce. Return to a boil.
Top each serving with bacon, and delight in its easy deliciousness. :)

You could easily make this a Vegetarian meal by omitting the bacon and switching chicken broth out for vegetable broth.

Adapted from Cuisine at Home's Split Pea Supper.
Issue No. 73, February 2009

I'll work on a picture next time... I have a pretty bad camera and awful lighting! Not a great combo for making food look good.

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