Soup season is upon us, and quite honestly, I couldn't be happier.
Studies have shown that soup consumption is related to improved diet quality as well as weight management. This comes as no surprise, as the warm, comforting platform is a perfect tool for delivering key nutrients that some may otherwise be lacking in their daily diet.
Enter my soul-soothing, heart-warming, split pea soup. Made with yellow split peas, this soup is as delicate as it is rich. An excellent source of plant-based protein, potassium, iron, and dietary fiber, split peas (both yellow and green) are a nutritional powerhouse. Though nutritional differences between the two varieties are slight, you may notice a subtle difference in flavor, as yellow split peas tend to be milder than green split peas.
(yield: 6-8 servings)
1 TBSP canola oil
1/4 cup turkey bacon, finely chopped
1 small yellow onion, finely chopped
1 medium carrot, finely chopped
1 stalk celery, finely chopped
2 cups yellow split peas, rinsed
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon each salt & pepper
10 cups water
1/4 cup half and half
In a heavy set pot (I used cast-iron), heat oil over medium heat. Sauté bacon, until golden. Add onions, carrots, and celery. Cook 5 minutes, stirring. Add split peas, cumin, garlic, powder, salt and pepper. Cook an additional 5 minutes, stirring. Add water, bring to boil. Reduce heat to low, and simmer covered 45 minutes.
Ladle half of soup into a separate bowl and allow to cool. Using an immersion blender, blend soup in bowl (if using a conventional blender or food processor make sure soup is cool before blending). Pour blended mixture back into the pot with remaining soup. Stir in half and half.