split pea, bacon, and potato soup
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No ham, but I wanted split pea soup!
yield
4 serving(s)
prep time
15 Min
cook time
30 Min
method
Stove Top
Ingredients For split pea, bacon, and potato soup
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2-3 slicebacon, coarsely chopped
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1 cchopped onions
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1/2 cchopped or sliced carrots
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2 stalkcelery, chopped
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1/2 - 1 tspgarlic, minced (or 1 clove)
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1/2 lbsplit peas, rinsed
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1 mdpotato, peeled and chopped
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1 1/2 qtwater
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1 Tbspchicken bouillon
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1bay leaf
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1/4 tsppepper
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salt, to taste
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hot sauce (optional)
How To Make split pea, bacon, and potato soup
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1Fry bacon pieces in a Dutch oven until they're somewhat crisp and the fat is rendered out.
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2Add onions, celery, and carrots. Saute until onions start to look translucent, then add garlic. Stir together for another minute.
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3Add rinsed peas and potatoes to the other veggies and bacon. Pour in the water and bouillon. Add bay leaf. (Chicken broth can be used instead of water and bouillon.)
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4Bring to boil, lower heat. Partially cover and simmer until peas are tender, about 45 minutes. Remove bay leaf.
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5For smoother soup, use an immersion blender and gently blend the soup until the desired consistency. Taste for and adjust salt. Add a splash of hot sauce for kicks!
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