Herbed Split Pea Soup
A traditional slow cooked split-pea soup that's loaded with flavor.
Yield
4 servingsPrep
20 minCook
1 hrsReady
2 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | slices |
bacon
|
|
| 1 | each |
onions
chopped |
|
| 1 | each |
carrots
diced |
|
| 3 | each |
celery stalks
with leaves, chopped |
|
| 3 | tablespoons |
parsley leaves
fresh, minced |
|
| 1 | tablespoon |
thyme
fresh, minced |
*
|
| 1 | small |
bay leaves
|
*
|
| ¼ | teaspoon |
rosemary leaves
dried |
|
| ½ | pound |
split peas
picked over |
|
| 1 | teaspoon |
worcestershire sauce
|
|
| 6 | cups |
chicken broth
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | tablespoon |
chives
fresh, snipped, for garnish |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | slices |
bacon
|
|
| 1 | each |
onions
chopped |
|
| 1 | each |
carrots
diced |
|
| 3 | each |
celery stalks
with leaves, chopped |
|
| 45 | ml |
parsley leaves
fresh, minced |
|
| 15 | ml |
thyme
fresh, minced |
*
|
| 1 | small |
bay leaves
|
*
|
| 1.3 | ml |
rosemary leaves
dried |
|
| 226.8 | g |
split peas
picked over |
|
| 5 | ml |
worcestershire sauce
|
|
| 1.4 | l |
chicken broth
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 15 | ml |
chives
fresh, snipped, for garnish |
|
Directions
Blanch the bacon in boiling water for 1 minute, drain, pat dry on paper towel, and coarsely chop.
Place bacon in a large soup kettle, set over medium heat and cook, stirring, until the bacon turns a light golden color.
Add the chopped onion and cook, stirring, for 1 minute.
Add the carrot and stir.
Cook for 30 seconds; add the celery and stir. Cook another 30 seconds.
Stir in the parsley, thyme, bay leaf, rosemary, split peas, Worcestershire sauce, and broth.
Bring to a boil, skimming the top as necessary.
Boil for 1 minute then cover and simmer until the peas are tender, about 1½ hours.
For serving, season with salt and fresh pepper to taste.
Ladle into warm bowls and top each serving with snipped chives.
