Carol Michels's Recipe

Spicy Split Pea Soup

Category: Recipes

I have disliked split pea soup since childhood. But, my sweetie loves it. So, I put my head together with other cooks and came up with a version that is so delicious, I actually get cravings for it! (Photo shows earlier version, made with ham instead of pepperoni)

8 servings

1/4 pound bacon
1/2 pound pepperoni - 1/2" cubes
5 medium carrots -- sliced 1/4" thick
1 medium onion -- chopped fine
1 clove garlic -- smashed and chopped
16 ounces split peas
5 cups water
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground pepper
1 bay leaf

In a large skillet, fry bacon until crisp. Remove bacon from pan, and and remove most of the drippings. Add pepperoni to the remaining drippings, frying until browned; remove to large saucepan. Add onions and garlic to the drippings. Saute until onions become translucent, then add to the saucepan.

Place dry split peas into the saucepan, along with the water. Add carrots, then stir in the herbs and spices.

Bring to a boil, and reduce heat to low. Cook, covered, for 45 minutes, or until peas just begin to break down. Add more water, if necessary. Remove bay leaf. Garnish each serving with crumbled bacon.