Mom's Delicious Split Pea Soup with Bacon

One of my earliest cooking experiences and memories is standing in the kitchen and watching my Mom preparing and making this deliciously thick and creamy Split Pea soup! I must have been around 5 or 6 years old, I sorted the split peas for her while she (very patiently because I was full of "Why's?") explained each ingredient and step to me.

I must admit that at that age I was not very fond of vegetables, but with my mother's soups I got over that very quickly! So here we go, my Mom's Delicious Split Pea Soup, always made with love!

Ingredients:

• 2 tablespoons olive or cooking oil

• 2 packets (500g) diced bacon

• 1 cup chopped onions

• 1 tablespoon minced garlic

• 1 celery , diced

• 1 - 1 ½ cups diced carrots ( about 2 medium carrots )

• 1 packet dried green split peas

• 1 cup peeled medium-diced boiling potatoes , (3 small)

• 7-8 cups chicken stock or water

• ½ teaspoon dried oregano

• 1-2 teaspoons creole seasoning

• ¼ -½ teaspoon cayenne pepper

• salt and pepper to taste

Method:

Pour 1 tablespoon olive oil into a large pot and heat over medium heat. Add diced bacon and cook until golden brown, about 5-7 minutes. Remove and set aside.

Throw in onions, garlic, and celery into the pot, saute frequently until onion is soft and translucent. About 3 to 5 minutes.

Add in carrots, dried peas, potatoes, and stock, bring to a boil. Season with oregano, creole seasoning, cayenne pepper, salt, and black pepper to taste. Mix thoroughly to fully combine all ingredients, cover pot with the lid and cook on low, occasionally stirring to prevent burns, until veggies are soft and desired consistency has been reached about 30-45 minutes.

When the soup is ready, return the bacon to the pot and serve warm.

Tips & Notes:

If you prefer a thinner soup, you can add more water or broth, a little at a time to arrive at your desired consistency. For a thicker soup texture, simmer soup a little longer.

This split pea soup recipe can be made in advance and stored in an airtight container in the refrigerator for about 3 days and kept in the freezer for about 3 months.