Split Pea Soup with Canadian Bacon
- Total Time
Creamy and rich. Smoky and loaded with vegetables. This soup will keep you satisfied for hours.
olive oil1 Tbsp, extra virgin
uncooked celery3 rib(s), medium, chopped
uncooked carrot(s)3 medium, chopped
uncooked leek(s)2 medium, white and light green sections, chopped
uncooked onion(s)1 medium, chopped
table salt¼ tsp
garlic clove(s)2 clove(s), medium, minced
uncooked Canadian bacon6 oz, diced
reduced-sodium chicken broth64 oz
dry split peas1 pound(s), rinsed and sorted (about 2 1/4 cups)
bay leaf1 leaf/leaves
rosemary1 tsp, fresh, chopped
black pepper¼ tsp, 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 1 1/4 cups per serving.