This is my first soup of the 2014 Fall season. I've never made a Split Pea soup before, so I thought I'd give it a try. It turned out very well.
Split Pea Soup with Sweet Potato and Thyme
3/4-1 cup low sodium Bacon (or Turkey Bacon), cooked and diced
Oil
1/2 Onion, diced
Garlic
1/2 medium Sweet Potato, diced
1 medium Potato, peeled and diced
1 smaller Leek, diced
1 cup dried Split Peas, washed and looked
over
Thyme
Black pepper
1/4 tsp. Turmeric
1 Tbsp. Lemon Juice
4 cups or 1 carton low sodium Chicken
Broth
1 cup dried Split Peas, washed and looked
over
Cook the bacon as desired (in oven or on
stove-top), until crisp. Set aside on a paper towel.
In a large pot, sauté onions, leek, sweet
potatoes, potatoes, and garlic with oil. Season with Black pepper, tumeric, and thyme. Cook until onions
are soft, about 10 minutes. Add chicken broth, lemon juice, and split peas.
Cover the pot and bring the soup to a simmer. Cook until the split peas are
done, about 1 hour. About half way through, add diced bacon.
