Warm pea soup is rich and satisfying on a cold winter day. Use green or yellow, whole or split peas, bacon or ham is optional. Pea soup is a hearty winter meal.
16 ounces green or yellow, whole or split green peas, rinsed and soaked for 8 hours
1/3 cup olive oil
2 bay leaves
1 carrot, chopped
2 ribs of celery, chopped
2 teaspoons fennel seeds
1/2 cup bacon or ham, chopped or 1 small ham hock
1 jalapeño, chopped
1 red onion, chopped
1 sweet potato, peeled and sliced into 1/4 inch cubes (optional)
1/4 cup miso (do not include if using bacon or ham)
8 cups of water or soup stock
1 teaspoon paprika
1 tablespoon oregano
1 teaspoon salt (optional)
1 teaspoon pepper
1/2 bunch of chopped parsley
Rinse the split peas in a large mixing bowl, twirling under the faucet of running water
to remove the foam. Soak for at least 8 hours and rinse again until the water is clear.
Drain in a colander.
Heat a stock pan set to medium heat. Add the olive oil, bacon or ham (optional) and one piece of chopped onion. When the onion piece sizzles, add the bay leaves, carrot, celery, fennel seeds, jalapeño and the remaining chopped onion.
Sauté until golden brown. Add the peas, miso, tomato paste, sweet potato, water, and spices. Stir until well combined.
Lower the heat and cover the pan. Cook for one hour on low heat with the lid on. Stir from time to time. Remove the lid and cook for one hour with the lid off. Cook until the peas are tender.
Top with chopped parsley. Store in pint or quart-sized containers when the soup is cool.