This is a vegetarian split pea soup recipe, but you can always add ham, bacon, or a ham bone to this if desired. It is easy to make, and doesn't require as much planning ahead as other bean soups - the peas cook fairly fast and don't require pre-soaking. I like the peas to be well done, which takes about 1 1/2 hours. I've seen recipes where they call for the peas to be "al dente", which needs only about 20 minutes of cooking time.
1 pound green split peas (about 2 1/2 cups)
6 cups soup stock (or water)
3 tablespoons olive oil
2 onions, chopped
2 large carrots, chopped
3 stalks celery, chopped
1 teaspoon dried thyme leaves
2 bay leaves
1/4 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
salt, to taste
juice of 1/2 lemon
paprika, parsley for garnish
Rinse and sort the split peas in a colander, removing any rocks or other debris found. Saute the onions in olive oil in a large soup pot until tender. Add the carrots, saute for a few minutes more. Add the celery, saute for a few minutes more. Add the peas, stock (or water), thyme, bay leaves, cayenne pepper, black pepper, and salt. Bring to a boil, then reduce to low and simmer, covered, for about 1 1/2 hours. Stir periodically, add a little more water if needed (the soup should be very thick).
Remove the bay leaves, and puree the soup with a hand mixer or a blender. Add lemon juice and salt, to taste, while blending. Garnish with paprika and parsley.
