Split Pea Soup

Yes. The soup keeps in an airtight container in the fridge for up to 5 days and freezes beautifully for up to 3 months. Thaw overnight in the fridge, then reheat gently over medium heat, stirring occasionally. Thin with stock or water if it thickens too much upon reheating.

Use 4 slices of bacon, chopped, cooked until crispy in the pot at the start, then removed and crumbled back in at the end. The soup will be vegetarian if you omit the meat entirely and use vegetable stock, though it will be less rich.

Split peas need adequate time to completely break down—at least 60 minutes of simmering. If yours are old or hard, they may not soften; always buy dried peas from a store with good turnover. Stir occasionally to prevent sticking to the bottom, which stops the peas from cooking evenly.

Yes. Sauté the mirepoix and bacon in the pot for 5 minutes, add all remaining ingredients, and cook on low for 6–8 hours or on high for 3–4 hours. The peas should be completely soft and the soup thick; thin with stock if needed.

Crusty bread, cornbread, or oyster crackers for crunch. A simple green salad or coleslaw balances the richness.

If the soup has thickened to a stew-like consistency in the fridge, add 1 cup of stock or water and reheat slowly over medium-low heat, stirring often. Never boil, as high heat can cause sticking.