This hearty, stick-to-your-ribs soup combines split pea soup, tomato soup and bacon to warm you right up on a chilly day. Make it ahead and freeze it in individual portions so you always have something tasty and filling on hand. Photo by Steve Giralt; Food styling by Anne Disrude; Prop styling by Erin Swift.
Yields: 4 servings (cost per serving of $1.13)
Total Time: 8 hr 15 min
Prep Time: 15 min
4 slice(s) (thick) smoked bacon
1 can(s) (14-ounce) petite diced tomatoes
2 tablespoon(s) Dijon mustard
1 1/2 cup(s) green split peas
4 clove(s) garlic, finely chopped
2 medium carrots, cut into 1/4-inch pieces
2 stalk(s) celery, cut into 1/4-inch pieces
1 large onion, finely chopped
6 sprig(s) fresh thyme
Croutons, for serving
Crisp bacon, for serving
Chopped parsley, for serving
1. Microwave the bacon slices on high for 3 minutes.
2. Meanwhile, in a 5- to 6-quart slow cooker, combine the tomatoes (including their juices), mustard, 5 cups water, and 1/2 teaspoon each salt and pepper.
3. Add the partially cooked bacon along with the split peas, garlic, carrots, celery, onion, and thyme and stir to combine. Cook, covered, until the vegetables are tender and the peas have broken down, 7 to 8 hours on low or 4 to 5 hours on high.
4. Remove and discard the bacon slices and thyme. Divide among bowls and top with croutons, bacon, and parsley, if desired.
Make Ahead: Freeze the soup for up to 3 months. Thaw in the refrigerator overnight. Reheat in a large saucepan, covered, over medium heat, about 10 minutes.