Split Pea Soup with Bacon

Serves: 8

Prep Time: 20 minutes

Cooking Time: 1 hour

Difficulty: Easy

Comments

If you would like to make this hearty winter soup vegetarian, then substitute vegetable broth for the chicken broth and parmesan cheese for the bacon garnish.

Ingredients

2 tablespoons olive oil

2 onion(s), medium, minced

2 stalks celery, sliced thin

2 cups dried green split peas, rinsed, drained

8 cups chicken broth, reduced sodium (or vegetable broth, reduced sodium)

10 slices bacon, reduced sodium

4 tablespoons parsley, fresh, chopped

1/2 teaspoon marjoram, dried

1/2 teaspoon thyme, dried

1/8 teaspoon salt

1/4 teaspoon pepper, black, ground

Preparation

Warm oil in a large saucepan over medium heat. Saute the onion until softened for about 4 minutes. Add the celery and carrots and saute for about 3 minutes. Add the split peas, broth, 2 slices of bacon, parsley, marjoram and thyme. Reduce heat to medium low and simmer covered for about 50 minutes. Remove the bacon and discard. Meanwhile, wrap remaining bacon in paper towels, place on a microwavable plate and cook for about 4 minutes adding 30 seconds until bacon is crisp. When cool, crumble and set aside. Coursely puree about 4 cups of the soup in a blender and return to the pan with the rest of the soup -or- use a hand blender to lightly puree the soup directly in the pan. Season with salt and pepper and warm through for about 3 more minutes. Serve in bowls and garnish with about one piece of crumbled bacon per bowl.

Nutrition

Per Serving About: 280 calories, 8 g fat, 2 g saturated fat, 0 g trans fat, 18 g protein, 34 g carbohydrates, 13 g dietary fiber, 760 mg sodium