Split Pea Vegetable Soup with Bacon

You can, of course, leave the bacon out of this for a vegetarian version. Or substitute sausage. But the bacon is really good.

2 1/2 cups dry split peas
1 bay leaf
1 tsp mustard seeds
5-6 cups water or stock (chicken or veggie)
2-3 tsp salt, or to taste
6 medium carrots, cut into coins
1 medium onion, finely chopped
6-8 cloves garlic, minced
2-3 cups chopped cabbage
1 cup chopped cooked bacon
2-3 Tbsp red wine vinegar
Freshly ground black pepper to taste

Place the split peas, bay leaf, mustard seeds, stock or water, and salt in a soup pot. Bring to a boil, then reduce heat to low and simmer until split peas are cooked through. Add carrots, onion, garlic, and cabbage and simmer for another 10-15 minutes, or until carrots are tender. Stir in bacon, vinegar, and pepper. Taste and adjust seasonings if needed.

Serves 5-6.

Split Pea Soup with Ham and Root Vegetables

Another great winter soup. Use whatever root vegetables you like. Carrots are nice for color and sweetness, but turnips, rutabaga, potatoes, parsnips, etc. would all work here. Use ham stock if you have it, otherwise chicken or vegetable.

2 cups dry split peas
1 bay leaf
1 medium onion, finely chopped
3 medium carrots, in rounds
1 small-medium celeriac root, peeled and cubed
Water and/or stock
1 Tbsp spicy brown mustard
2 cups cubed cooked ham
Salt and pepper to taste

Place the split peas, bay leaf, and vegetables in a soup pot and cover generously with water. Bring to a boil, then partially cover and simmer for about an hour, until the peas are nice and soft. Stir in the mustard and mix well, then add the ham. Add salt and pepper to taste. Serve hot.

Serves about 6.

Variation: Cook the split peas first, with the bay leaf, for about an hour. Remove the bay leaf and puree the peas partially or fully. Then add the remaining ingredients and cook until the vegetables are tender.