On a misty, grey, wet Saturday in October, it seems like a good day to make homemade split pea soup for supper. I like to use Oscar Meyer Maple Bacon (about 4 strips cut up) sauteed with chopped Vidalia onion, 2 carrots and 2 stalks of celery. Add to the aromatic mixture 2 bags of split green peas (might as well make a lot and freeze some if there’s leftovers, right?) 2 College Inn cans of chicken broth and 2 cans of filtered water. Stir and cover.
Cook on medium low heat all afternoon, checking for stock and adding more if needed. I ended up doubling the amount of stock and water due to two packets of dried peas and not one. I also transferred the soup to a larger pot so that the vegetables could circulate while cooking. The stock can be salty so I don’t add any salt until the end when the vegetables have softened and pureed into a soup. With it, we’ll have toasted Everything bagels and smoked salmon with cream cheese, capers and tomatoes.
Vive October and homemade vegetable soups!