This is one of those soups that will warm you to the core. Yellow split peas are rich and buttery. They cook down to a thick porridge like consistency.
I've noticed that split peas are kind of hard to find. They are usually located near the canned and dry beans, in one pound bags. If you can't find them near you stock up the next time you get to a bigger grocery store. These little unassuming peas are worth the trouble.
The finished soup is just what I want on a cold winter's day, or a mild spring day, or a cool fall evening, but probably not a hot summer's lunch.
Yellow Split Pea Soup
1 pound dry yellow split peas
5 strips bacon
1 onion, diced
1 tablespoon garlic
1 bunch fresh spinach
3 carrots, diced
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons thyme, dry
2 bay leaves
Step 1: In a five quart pot, fry up the bacon. Then set the bacon aside and leave all the grease and drippings behind. Then add three quarts of water, salt, bay leaves and the yellow split peas. Bring the peas to a boil, then reduce heat and cover and let simmer for an hour or so.
Step 2: When the peas are starting to turn translucent and fall apart, sauté the carrots, onions and garlic together than add them to pot. Throw in the spinach, thyme, black pepper and stir it all together. Continue to let it simmer - until the peas have lost their form and are mush.
Step 3: Finish the soup by crushing the bacon into small bits and then stirring it back in.