Split Pea Soup with Bacon (10.24.12)

Posted at 11:52 AM, Oct 24, 2012
and last updated 2012-10-25 17:30:55-04

by Jennifer Burns, Dan’s Market

  • 2 tablespoons butter
  • 1 large onion, chopped
  • 3 celery stalks, chopped
  • 1 cup carrots, chopped  
  • 1/2 pound bacon, diced
  • 2 teaspoons dried leaf marjoram
  • 1 1/2 cups green split peas
  • 8 cups water or stock
  • 1/2 cup croutons (optional garnish)
  • 1/2 cup shredded carrots (optional garnish)

Melt butter in heavy large pot or Dutch oven over medium-high heat. Add onion, celery, carrots, salt and pepper; sauté for 3-4 minutes. Add bacon and marjoram; cook for 5-6 minutes stirring frequently. Add peas, water or stock, salt and pepper; bring to boil. Reduce heat to medium-low. Partially cover pot; simmer soup until peas are falling apart, stirring often, about 1 hour and 10 minutes. Taste; add additional salt and pepper, if needed. Serve with garnishes, if using.