Split pea soup with Canadian bacon
7
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
Celery
3 rib(s), medium
Carrots
3 medium
Uncooked leek(s)
2 medium
Uncooked onion(s)
1 medium
Table salt
0.25 tsp
Garlic
2 medium clove(s)
Uncooked Canadian bacon
6 oz
Reduced-sodium chicken broth
64 oz
Dry split peas
1 pound(s)
Bay leaf
1 leaf/leaves
Rosemary
1 tsp
Black pepper
0.25 tsp
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. Yields about 1 1/4 cups per serving.
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