Split Pea Soup – Bacon Optional

Dutch Oven

This soup is good with or without the optional bacon. Plus, the bacon isn’t added until the end so everyone can make their own choice.

Have it Your Way Split Pea Soup

Ingredients

2 tablespoons olive oil

1 onion, diced

3 cloves garlic, minced

1 large carrot, diced

2 stalks celery, diced

1 tablespoon dried marjoram

1 pound split peas, picked over, rinsed, and drained

8 cups water

salt and pepper to taste

6 slices apple-smoked bacon, cooked and chopped (optional)*

Preparation

Set Sun Oven out to preheat.

In a large pot, combine the oil, onion, garlic, carrot, and celery.

Cover and cook in the Sun Oven until the vegetables begin to soften, about 10 minutes. Remove the pot from the Sun Oven. Remove and set aside half of the vegetable mixture. Stir in the marjoram. Add the split pea and water, combine well.

Replace the lid and return the pot to the Sun Oven. Cook until the split peas are tender and falling apart, about 1 hour.

Remove the pot from the Sun Oven again and use an immersion blender to puree until smooth. Season to taste with salt and pepper and stir in the reserved vegetables. Return the covered pot to the Sun Oven and continue cooking until the vegetables are soft, 20 to 30 more minutes. Ladle soup into bowls and top each serving with chopped bacon.

*The bacon can be cooked in the Sun Oven along with the soup. Set the tray on top of the pot and cook it until crisp.

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