Split yellow pea soup with okra

I love pea soup. And pea soup loves you, too. Because peas, like lentils, have a ridiculous amount of fiber and protein, and they have a fairly distinctive taste. This is especially nice on cold days. Serve with a dollop of thick yogurt and some spongy bread (like sourdough) and you will be a happy camper. Also delicious over a small grain like quinoa or couscous.

3/22/2008: This recipe also comes out great if you add several carrots, cut into 1" pieces. I also added a tablespoon of molasses. Prepared with broth, the result is an even heartier stew that stands up on its own very impressively for a primarily vegetable-based food.

INGREDIENTS:

• 1 lb. dry split yellow peas, rinsed
  
• 6 oz. dry-smoked bacon, chopped
  
• 1 large onion, chopped
• 1 lb frozen cut okra
  
• 6 cups chicken broth or water
• a dash of lemon juice or cider vinegar
  
• chopped garlic to taste
  
• a dash of applesauce, apple cider or chopped apple (optional)
  

DIRECTIONS:

1. In a medium-sized soup pot, cook the bacon over high heat until the fat begins to melt, stirring with a spatula to prevent burning.
   
2. Add the chopped onion and sautee with the bacon until it begins to soften.
3. Add the okra and the garlic and them to soften as well, stirring often.
   
4. Add in your peas and mix in with the vegetable-bacon mixture, allowing them to cook together dry for a minute or two while stirring vigorously with a spatula to prevent burning.
5. Add the broth and all remaining ingredients and bring to a boil.
6. Once boiling, reduce heat to a simmer and let cook covered for 30-40 minutes or until peas are soft.
7. (Optional) use an immersion blender to pulverize a little bit of the soup. (Don't overdo this: most of the contents should still be intact.)

This soup is great as a leftover; just heat it up and you're good to go.

PAIRINGS:

Serve with full-bodied red wine, brown ale or cider (hard or soft).