Prep time
Cook time
Total time
 
Author:
Serves: 6 to 8
Ingredients
  • 1 12oz pack of bacon slices (can be turkey bacon)
  • 1 medium onion, chopped
  • 1 large carrot, peeled and chopped
  • 1 celery stalk, washed and chopped
  • 1 clove garlic, minced
  • 2 cups green split peas
  • 4 cups stock (vegetable or chicken)
  • 4 cups water
  • ¼ tsp thyme
  • ¼ tsp dried rosemary
  • 1 bay leaf
  • salt and pepper to taste
Instructions
  1. In a skillet over medium high heat, fry the bacon slices until crisp. Remove them to a plate lined with paper towel to drain excess fat. Set aside. Save the fat in the skillet to prepare the soup;
  2. In a stock pot over medium heat, put 2 or 3 Tbsp of the bacon fat leftover in the skillet;
  3. Add the onions, celery, carrots and garlic and saute for a couple of minutes;
  4. Add the peas, thyme, rosemary, bay leaf, water and stock. Season with salt and pepper;
  5. Bring to a boil, then lower the heat to a simmer and cook until peas and vegetables are soft, stirring occasionally;
  6. To puree the soup, use an immersion blender, pass the soup through a sieve or use a food processor or regular blender (if using regular blender, blend soup in batches. Hot liquids tend to spill out. Remember to hold the lid down);
  7. Return soup to pot and warm through;
  8. Serve with the crumbled bacon on top. A spoon full of sour cream, or olive oil plus a slice of sourdough bread are also great with this soup.
Recipe by Easy Recipes, Etc™ at https://easyrecipesetc.com/split-pea-soup-recipe/