The start of chilly nights and early mornings in September prompted me to pull out my Split Pea Soup recipe. Chock full of protein and flavor this delicious dish is perfect for lunch as we move into cooler weather.
Dr. Tina’s Split Pea Soup
1 pound (about 3 cups) of dried split peas, rinsed twice 1/2 a pound of pancetta, chopped 8 cups of vegetable broth 2 onions, diced fine 1 large carrot, diced fine 1 bay leaf, salt & pepper
- In a very large pot, saute pancetta, carrots and onion using a small splash of olive oil.
- Remove from heat when onions are glossy appearing and spoon out a tablespoon or two of the pancetta onto a plate.
- Place back on heat and add broth (it is best if you bring it up to temperature in a separate pot beforehand) and stir.
- Add the peas, and bring to a boil.
- Turn heat down, season, and simmer for about an hour, or until peas become soft and soup thickens.
- Add a bit of filtered water if it thickens too rapidly.
- Sprinkle with crunchy pancetta before serving.