Split pea soup with Canadian bacon
1 tbsp(s), extra virgin
3 rib(s), medium, chopped
3 medium, chopped
2 medium, white and light green sections, chopped
1 medium, chopped
2 clove(s), medium, minced
Uncooked Canadian bacon
6 oz, diced
Reduced-sodium chicken broth
Dry split peas
1 pound(s), rinsed and sorted (about 560ml [2 1/4 cups])
1 tsp(s), chopped
¼ tsp(s), freshly ground
- In a large stock pot, heat oil over medium-high heat. Add celery, carrots, leeks, onion and salt; cook, stirring often, until softened, about 10 minutes.
- Stir in garlic and bacon; cook, stirring frequently, 1 minute.
- Add broth, peas, bay leaf, rosemary and pepper; bring to a boil over high heat. Reduce heat to low and simmer, uncovered, stirring occasionally, until split peas are softened and soup has thickened, about 1 hour. Remove bay leaf before serving.
- Yields about 310ml (1 1/4 cups) per serving.