Green split pea soup is a good option when you want to go vegan.
But it’s a better option when you have bacon!
On low heat, render down 3-4 slices of thick bacon with 2-3 whole bay leaves for about 20 minutes. When the bacon becomes crispy, remove it leaving behind the oil and the bay leaves. If you have too much oil, pour it off. We’re going for 2 tablespoons or so. When the bacon cools, break it into small pieces.
Still on low heat, add about 1 cup diced onion to the bacon fat along with a few grinds of fresh black pepper. Cover and sweat for at least 15 minutes.
“For the vegan version, skip the bacon (obviously) and sweat the onion in about 2 tablespoons of olive oil.”
Peel and slice 3-4 medium carrots and add to the pot. Cover and sweat for another 5 minutes or so.
Then add in about 2 cups of soaked split peas and 3-4 cups of water. I’ve been experimenting with soaking times lately. These went for 24 hours.
Cover and simmer for 20-30 minutes. Add back the crispy bacon. Salt to taste.
Served with a crouton and a squeeze of fresh lemon.