Beppe’s Pea Soup
Good for at least 6 meals, and it’s easily refrigerated. Prep time of about 10 mins, cook time of about 40. Can be modified to be vegetarian/vegan easily.
- 1 large minced onion
- 1 minced clove of garlic
- 1 cup of green split peas
- 6 cups of water
- 1 tsp cumin (ground)
- 1 tsp celery salt
- ¼ tsp black pepper
- 1 cup baby carrots, thinly sliced (or 1 large carrot, grated)
- 3 strips of bacon
Heat a large soup pan on medium-low; throw some coconut oil in. Mince the onion and begin browning it in the bottom of the pan, and add the garlic. Once the onion has fried for at least 5 minutes, or turned translucent, add 6 cups of water to the pan, put the lid on and bring to a boil on high heat. While waiting, chop/grate the carrot(s), and start frying the bacon.
Once the water is boiling, add the split peas, carrots, and spices, and reduce heat. Simmer thirty minutes, stirring occasionally. At the last, chop up the bacon into small pieces and add it to the soup, then simmer (lid on) for about five more minutes, or until it’s thick enough to your taste.*
Voila, you have a whole pot of down-home, hearty pea soup to nourish you on those crisp fall evenings! If this were really my Beppe’s pea soup, truly, I’d have chopped up parsley and added it, as well as swapping out the bacon for chopped up worst (Dutch sausage), but I don’t think the recipe loses anything without the parsley, and as for the meat… bacon isn’t so bad. Not the worst, but more than just an acceptable substitute – the salty crunch is wonderful amongst the more stolid vegetables.
*Cooking time may vary depending on the heat of your stove and your personal pea soup preferences.