Warm Split‑Pea Bowl with Crispy Bacon

A sudden chill in the air can ruin a sunny spring day, but a pot of hearty split‑pea soup is ready to rescue it.
The recipe needs no soaking, so you can have a comforting bowl in about an hour after work or school.
Split peas are simply dried field beans that keep well, making them a convenient pantry staple.

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 stalks celery, chopped
• 2 carrots, peeled and diced
• 1 cup split peas (no pre‑soak required)
• 4 cups vegetable or chicken stock
• 2 bacon slices, for flavor (reserve for topping)
• 1 tsp dried marjoram
• 1 tsp dried thyme
• Salt & pepper to taste

Method

1. Sauté the base – In a large pot, heat olive oil over medium heat.
   Add onion, celery, and carrots; cook until softened, about 5–7 minutes.
2. Add the main players – Stir in split peas, stock, bacon slices, marjoram, and thyme.
   Season with salt and pepper.
3. Simmer – Bring to a gentle boil, then reduce heat and let simmer for 1 hour.
   The peas will soften into a thick, creamy texture.
4. Finish – Remove the bacon slices and set aside for topping.
   Blend a portion of the soup with an immersion blender or in batches on a countertop blender until you reach your desired consistency.
5. Serve – Ladle into bowls and sprinkle generously with the reserved crisp bacon.

Optional twist: top instead of bacon with honey‑baked ham or crispy prosciutto for a different flavor profile.

Serving Suggestions

Pair the soup with:

• A simple green salad
• Warm, crusty bread

Storage

• Refrigerate: Keeps well for up to three days.
• Freeze: Can be frozen for a few months; thaw overnight in the fridge before reheating.

Enjoy this low‑maintenance, comforting dish whenever the temperature drops!