Split pea soup


60 min


  0,75 pounds dried split peas
  4,25 cups water
  0,3 pounds bacon
  1 onion
  1 carrot
  1 tsp salt
  1 tsp dried parsley
  1 tbsp vegetable oil or butter for frying


  1. Soak the peas overnight. Put the dried peas in a large pan, add all water and leave to soak.
  2. The next day do not discard the water nor change it. Bring the pot to boil, then reduce the heat to low, cover and continue cooking.
  3. Peel the onion and cut into thin semicircles. Peel the carrot and mince finely. In a small pan heat the oil or butter, and fry the vegetables on medium-low heat for 10 minutes, or until they begin to brown. Finely chop the bacon if needed and add o the pan. Continue frying for 7-10 more minutes.
  4. Add the vegetables and bacon to the pot with the peas. Add salt and dried parsley and continue cooking for approx. 30 minutes more, or until the peas are tender throughout. If you like your peas mushy, cook a bit longer.
  Photo Jeffery Loo via Flickr