A similar recipe from Sabbathday Lake Shaker Community in Maine calls for yellow split peas; we use the more readily available green. Dried savory is an herb the Shakers used often. If you can't find it, substitute a pinch of dried sage or increase the amount of dried thyme to 1/2 teaspoon. For a smoother texture, puree the soup in a blender or in the pot with an immersion blender. This thick soup serves eight as an appetizer or six as a main dish.
3 slices center-cut bacon, chopped
1 1/2 cups finely chopped onion
5 cups water
1 1/2 cups green split peas
1/4 teaspoon dried thyme
1/4 teaspoon dried savory
1/4 teaspoon freshly ground black pepper
1 teaspoon kosher salt
Thyme sprigs (optional)
How to Make It
Cook bacon in a Dutch oven over medium heat 5 minutes. Add onion to pan; cook 5 minutes or until onion is tender and lightly browned, stirring occasionally. Add 5 cups water, scraping pan to loosen browned bits. Add peas, dried thyme, savory, and pepper to pan; bring to a boil. Cover, reduce heat, and simmer 1 hour and 20 minutes. Mash with a potato masher to desired consistency. Stir in salt. Garnish with thyme sprigs, if desired.
This is plain, simple, delicious food. It does not need to be jazzed up with extra ingredients; substitutions are not necessary. I love to serve this with corn bread for an easy meal that my family (including 2 teenage boys) adores.
I used vegetable stock instead of water. I really loved the sage & thyme. I only used 1/2c onion & I added a bay leaf, garlic potatoes, carrots & some celery leaves/greens. I used an immersion blender to make it creamier. I loved the lighter texture & didn't find it too thin (I had 16oz of beans & used 8c of water). It was still very filling. My husband said it was one of my best soups ever. The sage & thyme really were key.
Loved this soup. I used salty country ham instead of bacon and it was delicious. It was a nice, thick-ish soup, not runny at all, and full of flavor. I highly recommend the salty ham! I plan on making this frequently during the cold months - great with a loaf of crusty bread.
Based on the reviews, I substituted half the water for free range chicken broth. I also added cubed ham instead of bacon, finely chopped carrot, minced garlic clove, large minced onion, bay leaf and added to the amount of the spices. Served with fresh herbs as a garnish and warm crusty bread, it was an excellent supper for a cold winter's day! It was not runny and had great flavor. I would make this again.
This was an excellent, easy soup; however, like other reviewers, I found it slightly ruuny and lacking flavor the first time I made it. So, I have subsequently begun using chicken broth instead of water (4 cups instead of 5), and adding a bit more of all the spices. This has made all the difference. My husdand loves it!
I usually LOVE CL soups. Not this time.I tried everything to add just a little spark , salt, red pepper, a little lemon (I know its just split pea but come on!). It was SO bland! No flavor! would never make again!