With the fall season in full swing, its time to stock up on your favorite soup recipes. I love this one because it’s easy, rich in flavor, and makes great leftovers.
- 10 ounces bacon
- 1 pound green split peas
- 1 large carrot, diced
- 3 stocks celery, diced
- 1 yellow onion, diced
- 5 cloves garlic, minced
- 1 cup fresh basil leaves
- 4 cups vegetable broth
- 6 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 2 teaspoons black pepper
- 4 ounces sour cream, plus more for garnish
- Preheat your oven to 450F. Grease a large baking sheet, and lay the bacon out flat. Bake for 10-12 minutes, or until crispy. Set aside to drain the fat, and cool.
- Put the basil in a food processor. Blend, and set aside.
- Heat the extra virgin olive oil in a large soup pot. With the heat high, add the carrot, celery, onion, and garlic. Stir occasionally, for about five minutes. Stir in the basil, and turn the heat on the stovetop to low.
- Add the split peas to the pot. Stir in the vegetable broth, plus two cups of water.
- Once the bacon is cool, dice it into small pieces and add it to the soup.
- Cook the soup, uncovered, for about 90 minutes. Stir occasionally. If the soup starts to get too thick, add a bit more water as needed.