Carol Michels's Recipe

Spicy Split Pea Soup

Category: Recipes

Spicy Split Pea Soup

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

Heat olive oil at medium temperature in a small frying pan. Add pepperoni to the olive oil, frying until browned; remove to large saucepan. Add onions and garlic to the remaining oil. Sauté 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.