Split Pea Soup with Canadian Bacon
2
Points®
Total time: 1 hr 40 min • Prep: 25 min • Cook: 1 hr 15 min • Serves: 6 • Difficulty: Easy
This classic is a rich and creamy soup full or smoky flavour from the Canadian bacon and tons of vegetables. Easy to prepare in just over an hour, the aromas of bacon and rosemary will tantalize family and friends as they fill your home. Great for a cold night, this filling soup can be a main for dinner or lunch with a cool and crunchy green side salad. Add some crusty bread for an even heartier meal. Serve in smaller portions for a tasty starter soup. Leftovers make for a great meal another day and freeze well. Try thyme in place of the rosemary for a simple variation.
Ingredients
Olive oil
1 tbsp(s), extra virgin
Celery
3 stalk(s), medium, chopped
Carrots
3 medium, chopped
Uncooked leek
2 medium, white and light green sections, chopped
Onion
1 medium, chopped
Table salt
¼ tsp(s)
Garlic
2 clove(s), large, minced
Uncooked Canadian bacon
6 oz, diced
Reduced-sodium chicken broth
64 oz
Dry split peas
1 pound(s), rinsed and sorted (about 560ml [2 1/4 cups])
Bay leaf
1 leaf/leaves
Rosemary
1 tsp(s), chopped
Black pepper
¼ tsp(s), freshly ground
Instructions
1
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.
2
Stir in garlic and bacon; cook, stirring frequently, 1 minute.
3
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.
4
Yields about 310ml (1 1/4 cups) per serving.
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