Split Pea Soup
So simple and delicious, my favorite Split Pea Soup recipe is the ultimate winter comfort food that doesn’t break the bank. I make my split pea soup with bacon for a little bit of smokiness. It makes ALL the difference!
Servings 10 servings
- 6 slices bacon preferably thick cut
- 1 medium onion finely chopped
- 2 carrots peeled and finely chopped
- 2 stalks celery finely chopped
- 2 cloves garlic minced
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 8 cups chicken broth or vegetable broth
- 2 cups water
- 1 pound split peas rinsed and picked over
- 2 bay leaves
- 1 tablespoon fresh thyme or 1 teaspoon dried
- Salt and freshly ground black pepper
- Fresh bread for garnish, optional
In a dutch oven over medium heat, fry bacon until crisp. Remove bacon from pot, chop, and set aside. Do not drain grease.
Add onion, carrots, celery, and garlic to the bacon fat and cook until tender, about 5-7 minutes. Add butter and flour and stir for 30 seconds.
Add chicken broth, water, split peas, bay leaves, and thyme. Bring to boil. Cover and reduce heat and continue simmering for about 2 hours, or until split peas are tender and soup becomes thick and creamy.
Remove bay leaves, add chopped bacon, and season to taste with salt and pepper. Garnish with pieces of bread if desired.
Calories: 212kcal | Carbohydrates: 32g | Protein: 14g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 808mg | Potassium: 700mg | Fiber: 12g | Sugar: 5g | Vitamin A: 2225IU | Vitamin C: 17mg | Calcium: 51mg | Iron: 3mg