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 American classic is a rich and creamy soup full or smoky flavor 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, extra virgin
Celery
3 rib(s), medium, chopped
Carrots
3 medium, chopped
Uncooked leeks
2 medium, white and light green sections, chopped
Uncooked onion
1 medium, chopped
Table salt
¼ tsp
Garlic
2 clove(s), minced
Uncooked Canadian bacon
6 oz, diced
Reduced sodium chicken broth
64 fl oz
Dry split peas
1 pound(s), rinsed and sorted (about 2 1/4 cups)
Bay leaf
1 leaf/leaves
Rosemary
1 tsp, fresh, chopped
Black pepper
¼ tsp, freshly ground
