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Traditional Yellow Pea Soup

0
Points® value
Total Time
2 hr 22 min
Prep
7 min
Cook
2 hr 15 min
Serves
12
Difficulty
Easy
Just the thing for a cold evening … use ham instead of bacon, if you’d like. (You can us your slow cooker, after cooking the bacon and sautéing the veggies as

Ingredients

Uncooked reduced fat bacon

3 slice(s)

Harvey's Garnishes Onions

1½ serving(s), finely chopped

Shredded carrots

⅔ oz

Celery

⅔ cup(s), finely chopped

Dry split peas

2 cup(s), rinsed and picked over (about 1 lb.)

Mineral water

8 fl oz

Bay leaf

1 tbsp(s)

Table salt

1½ tsp(s)

Black pepper

½ pinch(es), freshly ground

Instructions

  1. In a large soup pot, cook bacon until crisp. Remove bacon to drain, but retain bacon fat in the pot. Over a medium heat, sauté onions in the bacon fat for about 5 minutes until they start to turn translucent. Add carrots and celery to the onions and sauté for about 10 minutes more. Add split peas, water, bay leaf, salt and pepper. Bring the soup to a boil for 1 minute or more. Cover and turn down the heat to low and simmer for about 1½ to 2 hours until peas are tender. When ready to serve, garnish with crumbled bacon and freshly ground pepper and salt to taste

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