Bacon and Split Pea Soup

    Bacon and Split Pea Soup

    Recipe photo: Bacon and Split Pea Soup
    5

    Bacon and Split Pea Soup

    (300)
    1hr35min


    286 people made this

    About this recipe: This split pea soup is hearty and delicious. Bacon is simmered with leek, carrot and split peas in a rosemary-infused chicken stock. Enjoy for lunch or dinner.

    Ingredients
    Serves: 6 

    • 6 rashers streaky bacon, cut into 2.5cm pieces
    • 1 small onion, chopped
    • 1 leek, thinly sliced
    • 1 large carrot, chopped
    • 2 cloves garlic, finely chopped
    • 1.2 litres chicken stock
    • 300g green split peas
    • 2 bay leaves
    • 1 teaspoon chopped fresh rosemary

    Method
    Prep:20min  ›  Cook:1hr15min  ›  Ready in:1hr35min 

    1. Place bacon in a large pot and cook over medium heat until crisp. Stir in onion, leek, carrot and garlic; cook until the vegetables are soft, about 8 minutes. Pour in chicken stock. Stir in split peas, bay leaves and rosemary. Bring to the boil. Reduce heat to low; cover and simmer until peas are cooked, about 1 hour, stirring occasionally.
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    Reviews & ratings
    Average global rating:
    (300)

    Reviews in English (220)

    triciamac62
    4

    Lovely soup and easy to make . Changed a couple of things. Gave it a whiz in the blender ( after removing the bay leaves !) AND kept the crispy bacon out and added it to the bowl when ready to serve.  -  15 Apr 2012

    by
    133

    Because I am vegetarian, I substituted vegetable broth for the chicken broth, and a dash of smoke flavoring for the bacon. This was a delicious soup, and fairly quick to make, too.  -  30 Jan 2007  (Review from Allrecipes US | Canada)

    by
    107

    Excellent! Instead of bacon I used a leftover ham bone from Thanksgiving. I threw it all in a crockpot, cooked it all day, and then puréed it in the blender. Be very careful how much salt you add as the ham should have most of what you need. Save the salting for last. If you do oversalt, simply mix in small amounts of heavy cream after you purée.  -  01 Dec 2006  (Review from Allrecipes US | Canada)

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