Split pea soup with bacon
11
Points®
Total time: 0 min • Prep: 0 min • Cook: 0 min • Serves: 6 • Difficulty: Easy
Ingredients
Olive Oil
1 tablespoon(s)
Celery, Raw
3 stick(s)
Carrots, raw
3 medium
Leek
2 medium
Onion
1 large
Garlic
1 clove(s)
Bacon medallions, raw
180 g
Chicken stock cube(s)
2 cube(s)
Green split peas, dry
450 g, uncooked
Bay leaf, dry
1 leaf/leaves
Rosemary, Fresh
1 sprig(s)
Instructions
1
In a large stock pot heat the oil over a medium heat. Add celery, carrots, leeks and onion and cook for 10 minutes, stirring often, until softened.
2
Stir in the garlic and bacon and cook for a further minute.
3
Add the chicken stock, split peas, bay leaf, rosemary and season with pepper. Bring to a boil over high heat. Reduce heat to low and simmer, for 1 hour, uncovered until the split peas are softened and the soup has thickened. Before serving season and remove the bay leaf.
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