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:
- Use any sodium-reduced stock of your choosing.
- Yellow split peas are generally milder in flavour
- This soup thickens as it sits.
| Servings | Prep Time |
| 8 | 5 minutes |
| Cook Time |
| 2 hours |
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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
- 6 Sprigs of fresh thyme
- 1 1/2 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.
- Saute 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.
The perfect soup for these chilly winter nights!
Exactly!
Definitely soup season! 🙂
Ha! I love that you ‘admitted’ you’ve never cooked with dried beans. LOTS of people haven’t…so you give them encouragement to try!
Haha! Confession is good for the soul 🙂