Pea Soup
Created by HoneyBun on August 15, 2012
- Servings: 7
- Prep Time: 20m
- Cook Time: 45m
- Recipe #6221
Ingredients
- 1 package (12 ounce) thick cut bacon slices (can be turkey bacon)
- 1 medium onion, chopped
- 1 large carrot, peeled and chopped
- 1 celery stalk, washed and chopped
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 6 large cloves garlic, minced
- 2 cups dried green split peas
- 4 cups stock (vegetable or chicken)
- 4 cups water
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1 large bay leaf
- Salt and pepper to taste
How to Make
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Step 1: In a large heavy pot over medium high heat cook the bacon slices until crisp. Remove them to a plate. Drain some fat but leave a fair amount in the pot.
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Step 2: Add the onions, celery and carrots and saute for a couple of minutes in the bacon fat. Add garlic; saute 1 minute.
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Step 3: Add the peas, thyme, rosemary, bay leaf, water and stock. Bring to a boil, then lower the heat to a simmer and cook until peas and vegetables are soft, stirring occasionally. Season with salt and pepper.
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Step 4: Serve or puree the soup with immersion blender. Serve with the crumbled bacon on top. A spoon full of sour cream, or olive oil.
Nutritional Facts
- Serving Size: 1 (475 g)
- Calories 500
- Total Fat - 18.3 g
- Saturated Fat - 5.5 g
- Cholesterol - 56.5 mg
- Sodium - 1706.2 mg
- Total Carbohydrate - 50.2 g
- Dietary Fiber - 19.6 g
- Sugars - 7.5 g
- Protein - 37.6 g
- Calcium - 112.7 mg
- Iron - 5.8 mg
- Vitamin C - 3 mg
- Thiamin - 0.6 mg