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healthy split pea soup-1

Split Pea Soup

I’m almost embarrassed to admit it but I’ve never cooked with dried beans or legumes, ever! I had to change that so I bought some green split peas, known for their earthy flavour. Then I drew inspiration from split pea soup which I soon discovered is really, really fattening. Here is my lightened up version and man is it good! You get a little smoke from the bacon with a marginal amount of the calories.

Serves 8

2 Strips of bacon, sliced into lardons (small strips)

1 Medium onion, diced

1 Large carrot, diced

1 Stalk of celery, diced

3 Cloves of garlic, crushed

5 – 6 Sprigs of fresh thyme

1 ½ Cups (dried) Green Split Peas

10 Cups Sodium-Reduced Stock (I used Chicken Stock)

Salt

Pepper

Place a large soup pot over high heat and sauté the bacon until crisp.

Remove the bacon pieces and transfer them to a paper towel to rest.

Pour out the excess bacon fat from the pot but don’t wipe it clean.

Place the pot on medium heat (any warmer may cause a smoke show) and add the onion, carrots, celery and thyme sprigs; season lightly with salt and pepper.

Sauté for 5 – 7 minutes, until the veggies are soft and translucent.

Turn the heat to high and add in the garlic and peas; sauté for about 30 seconds and then add in the stock.

Bring the soup to a boil and then drop the heat to medium-low, let the soup simmer for two hours, until the peas are soft and tender (stirring occasionally).

Use an immersion blender, blender or food processor and partially puree the soup; you still want some lumps from the peas.

Taste and adjust seasoning.

Garnish with the reserved bacon pieces.

Notes:

  1. Use any sodium-reduced stock of your choosing.
  2. Yellow split peas are generally milder in flavour
  3. This soup thickens as it sits.

split pea soup

 

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Split Pea Soup
Print Recipe
I’m almost embarrassed to admit it but I’ve never cooked with dried beans or legumes, ever! I had to change that so I bought some green split peas, known for their earthy flavour. Then I drew inspiration from split pea soup which I soon discovered is really, really fattening. Here is my lightened up version and man is it good! You get a little smoke from the bacon with a marginal amount of the calories.
Servings Prep Time
8 5 minutes
Cook Time
2 hours
Servings Prep Time
8 5 minutes
Cook Time
2 hours
Split Pea Soup
Print Recipe
I’m almost embarrassed to admit it but I’ve never cooked with dried beans or legumes, ever! I had to change that so I bought some green split peas, known for their earthy flavour. Then I drew inspiration from split pea soup which I soon discovered is really, really fattening. Here is my lightened up version and man is it good! You get a little smoke from the bacon with a marginal amount of the calories.
Servings Prep Time
8 5 minutes
Cook Time
2 hours
Servings Prep Time
8 5 minutes
Cook Time
2 hours
Ingredients
Servings:
Instructions
  1. Place a large soup pot over high heat and sauté the bacon until crisp.
  2. Remove the bacon pieces and transfer them to a paper towel to rest.
  3. Pour out the excess bacon fat from the pot but don’t wipe it clean.
  4. Place the pot on medium heat (any warmer may cause a smoke show) and add the onion, carrots, celery and thyme sprigs; season lightly with salt and pepper.
  5. Saute for 5 – 7 minutes, until the veggies are soft and translucent.
  6. Turn the heat to high and add in the garlic and peas; sauté for about 30 seconds and then add in the stock.
  7. Bring the soup to a boil and then drop the heat to medium-low, let the soup simmer for two hours, until the peas are soft and tender (stirring occasionally).
  8. Use an immersion blender, blender or food processor and partially puree the soup; you still want some lumps from the peas.
  9. Taste and adjust seasoning.
  10. Garnish with the reserved bacon pieces.
Recipe Notes
  1. Use any sodium-reduced stock of your choosing.
  2. Yellow split peas are generally milder in flavour
  3. This soup thickens as it sits.
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