Famed chef and writer, Steven Satterfield, once said in an interview, "I haven't met a bean or pea that I didn't love". This enduring love shines bright as he offers his unique spin on the traditional split pea soup. The base of his recipe stays true to its vegan origins, with the optional addition of a classic pork flavor dash with crispy diced bacon sprinkles before serving.

Although not a prerequisite, Satterfield likes to soak the dried split peas in water, subsequently bringing the water to a boiling point. He then switches off the heat, allowing the peas to imbibe the warmth for an hour prior to including them in the soup. This procedure quickens the cooking process and helps to achieve the anticipated texture for the soup.

Like most pea-based dishes, split pea soup needs an additional flavor base to enlighten the sweet-earthiness of the peas. Therefore, Satterfield creates a flavor-filled fusion by sautéing a combination of celery, carrots, marjoram, onions, and thyme, creating a perfect mirepoix mix. And although not mandatory, a bay leaf can be used to heighten the flavor profile.

The basic version of this recipe is completely vegan, using water as the broth's base. But this versatile soup also warmly welcomes meat lovers with the addition of a flavorful cubed ham or ham hock simmered in the soup. Satterfield's personal touch includes topping his split pea soup with crispy bacon bits, parsley pistou (a garlicky herb garnish), and a few fried onion rings for a crispy finish. However, these garnishes are flexible and entirely optional, allowing the soup to retain its vegan nature when omitted.

Finally, this soup allows for storage convenience as it can be refrigerated for up to three days after preparation, ensuring a savory meal whenever the cravings strike. Chef Satterfield's rich and flexible split pea soup is a delightful and comforting dish, perfect for both seasoned cooks and first-time culinary adventurers.