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