Chipotle Smoky Split Pea Soup

The Andersons stopped by this weekend on their way to visit Ethan at Warren Wilson, and stayed in the Princess Suite. Thinking of the Anderson's made me decide to make up some Split Pea Soup.

Years ago, we had been traveling from Monterey to Los Angeles on 101 when we saw signs for miles and miles advertising Pea Soup Andersen's. Of course we stopped there, and were served refillable bowls of delicious pea soup for like $3.95. It really hit the spot during the five hour drive. I found the actual recipe, but it was too boring to use, and instead made up this spicy, smokey soup for the week.

Chipotle Split Pea Soup

2 T olive oil
1 large onion, chopped
8 cloves garlic, minced or 2.5 T minced garlic from jar
1 medium carrot, chopped
¼ lb. bacon slices
1 lb dried split peas (about 2 cups)
7 cups water/vegetable stock (32 oz stock, 3 cups water)
1 t thyme
1 t basil
1 t smoked paprika
1 t rosemary
bay leaves
1 Tbsp. chipotle powder
10 drops hot sauce
salt/pepper to taste

In a heavy bottomed soup pot over medium heat add the oil, onion, garlic and bacon, and sauté for several minutes. Add the spices and stir well.

Add the carrot and the peas. Stir to coat with the veggie/spice mixture then add the water and stock. Bring to a boil for several minutes then cover and turn down heat to a strong simmer.
Cook for 30 minutes or until the peas are tender. Add the hot sauce and stir.

Remove bacon strips, cut off and throw away the fat, and cut bacon into small dice.

Taste and adjust seasonings. Puree half of soup in blender. Then mix with unblended portion. Add bacon pieces to soup.