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1
Heat the oil in a large saucepan, then put in the bits of bacon and the pepper.
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2
Saute for just a few seconds, then add the onion, celery and carrots.
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3
Cook until the onion goes clear, then add the tomato sauce and stir constantly for 1-2 minutes until the tomato sugars start to caramelise.
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4
Add the thyme, bay leaf and peas, plus salt and pepper to taste.
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5
Add 2-3 cups of water to cover the mixture.
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6
Stir, cover the pot and let it simmer over a low heat for about 20 minutes.
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7
Add another cup of water and let simmer, covered, for another 20 minutes.
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8
Keep checking on the pot and adding water a cup at a time until the peas are cooked and the soup is as thin or as thick as you like it.
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9
This takes about an hour, for me.
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10
Use a hand blender to blitz the soup slightly, but don't puree it.
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11
You still want some of the texture of the bacon and carrots.
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12
Remove the bay leaf and, if possible, let the soup sit for a few hours before serving to help the flavours develop.
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13
You may need to add some more water, salt and pepper when you re-heat it.
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14
If you like, you can crumble any extra bacon over the soup before serving, as well as a fresh grinding of pepper.
