I can’t think about soup without thinking of the Seinfeld episode where the soup nazi-guy says “No Soup for You!”. Well, did you know that this is National Soup Month? It really is so “Soup for you!”
Here is the soup we made tonight. The girls were not huge fans but they each had several bites and then filled up on the bread and apple slices we also had.
Smoky Pea Soup
Combine these ingredients in a large, heavy stockpot:
- six or seven slices of 1/2 cooked bacon (or 1 ham bone if you have it….we never do so we use bacon)
- 1 lb of green split peas
- 4 large carrots, chopped
- 4 large celery stalks, chopped
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 2 32-oz cans chicken broth ( I had one box of broth and then used bouillon cubes to make the equivalent of the other)
- 1 bay leaf
- 1 teaspoon dried thyme leaves
Bring to a boil over high heat and let boil for about 5-10 minutes.
Reduce the heat to low; cover and cook, stirring occasionally, for 2 hours or until the vegetables are tender.
Taste to see if you need to add salt—add it 1/2 teaspoon at a time if needed. We didn’t add any tonight as the bacon and broth seemed to take care of the saltiness.
We also remove the bacon and bay leaf before serving.
Tonight I started chopping at 3:30 and had it going right about 3:45. Our soup was ready at 5:15. So it takes a while to cook but the prep time is minimal and then you just walk away and let the wonderful aroma fill the house while you help kids with homework, read a book, or catch up on the news. Then warm some bread and sit down for a nice, filling bowl of soup.