I was just feeling like having soup today, so I tried to find the one I had all the ingredients for, and I didn't need anything additional for this one! A few months back Mark made pea soup with the leftover ham at Christmas time. It was DELICIOUS, so it is hard to look past that. Under the circumstances, this recipe was still good. It was more pea-ey since itcalled for no ham, but the bacon was a nice addition.
Recipe:
Cook approximately 6 slices bacon in a large pot, then let it drain on a paper towel after cooked to a crisp. Add a stick of chopped celery, a chopped onion and a little garlic to the pot. Saute until soft and then add a tablespoon of tomato paste. Pour in your 1 pound of split peas and 8 cups of water. Add in some thyme, salt, pepper and a bay leaf. After bringing to a boil, simmer for about 2 hours, or until all your peas are broken up and soup is smooth. Serve with a dollop of sour cream and the crispy bacon.
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