Or, in this case, split pea and back bacon soup. This is a way to make split pea soup without the ham bone, not as delicious, in my opinion, but most people don’t have a ham bone lying around. That’s shouldn’t be a reason for not enjoying a good soup.
You can also use ham hocks, but for the sake of the New Year and all it’s resolutions, I tried to make this a healthier version than simmering fatty ham for hours.
I know. The fatty ham tastes the best.
However, split peas are so good for you, full of fiber and protein, that we shouldn’t skip making a good, hearty soup just for the sake of New Year’s resolutions.
So here’s a lighter version, chock full of nutrients, vitamins, protein and all sorts of goodness, still with ham flavor.
1 450 gram bag of peas, which is 2 1/4 cups
1 cup of chopped red onion
1 heaping cup of chopped celery
1 cup of chopped carrots
4 tbsp chicken stock, loose stock in the can
6-8 cups of water
6-7 slices of back bacon
2-3 bay leaves
Start by deciding whether this is a stove top or a crockpot recipe. Mine are always crockpot, I never have three consecutive hours in my house at any given time to watch soup.
That just depressed me to say it, but it’s true. By the time I take the kids to school, I have 2 hours to hurry up and get things done, then out the door to get my youngest again. Same with the afternoon driving shift. I can’t wait until next year when they are both in school all day.
I think…. I tear up and start sniffling just thinking of my baby girl in grade one.
Ok. Soup. Really. Off on a tangent I went, like I usually do.
The crockpot will take all day, the stovetop I would allow yourself a good 3 hours.
Dice up the back bacon. You can see that it still has some lovely fat on it, but it is far leaner than bacon for the flavor it imparts and we are saving all that fat from ham hocks simmering all day.
I did not fry it first, you will get hard little bits in your soup, not the texture you want. The fat will disappear, of course, if you fry it and then you are left with slightly dried out bits of back bacon.
Give the split peas a good rinse in a colander, then put everything in your pot, peas, celery, onions, carrots and bay leaves.
Mix your stock into hot water. The reason I use the loose stock in the can that you measure is that the cubes usually have hydrogenated oil in them, to hold that cube shape, something that we are absolutely adamant in this house about not eating.
It’s true. Ask my kids what hydorgenated oil is, and they will tell you all about the “bad oil” that makes their hearts not healthy.
You should have seen us at the Doctor’s office playing with the Plavix “artery” with little platelets floating around, talking about how the bad oils accelerate buildup of plaque in your arteries just like those platelets are clogging up.
Good times, I tell ya. Good times.
Once that is done, add it to the pot and stir it in. Add another two cups of water at this point and start cooking!
Now, I could tell you that it’s going to be ready in 3 hours.
Yours might be ready in 4 hours. Or two and a half.
Split pea soup has to be the most unreliable soup ever time-wise, it must be the different peas used, the amount they are dried out, who knows, but it is never the same, even if you use the same amount of peas and water.
I cook mine until they are completely dissolved and make a wonderful, creamy soup. Then you gauge how thick you want your soup to be, and you can add more water to it, the last 2 cups.
I like mine incredibly thick, so thick you can use bread to eat it instead of a spoon. You might like yours more soupy than I, so adjust the water content at the end.
Today, my Edmonton friends, would be the perfect day for this soup, as I look out my window and see it snowing.
Again. Or would “still” be the proper word at this point? Because really, has it even stopped snowing since last weekend?
I am going to take pictures and post them soon so my readers who aren’t lucky enough to live here can fathom the amount of snow we are getting.
Merry Christmas Happy Monday everyone!
- 1 450 gram bag of peas, which is 2¼ cups
- 1 cup of chopped red onion
- 1 heaping cup of chopped celery
- 1 cup of chopped carrots
- 4 tbsp chicken stock, loose stock in the can
- 6-8 cups of water
- 6-7 slices of back bacon
- 2-3 bay leaves
- Start by deciding whether this is a stove top or a crockpot recipe.
- Dice up the back bacon.
- Give the split peas a good rinse in a colander, then put everything in your pot, peas, celery, onions, carrots and bay leaves.
- Mix your stock into hot water.
- Once that is done, add it to the pot and stir it in. Add another two cups of water at this point and start cooking!
- Cook on the stove/crockpot until the peas are soft and have fallen apart.