Split Pea Soup

9 Nov

On weekends I love to make big batches of dishes that I can put in smaller containers and eat throughout the week, or freeze to eat later. That saves SO much time during the week when I have less energy or desire to cook. I recently started working full-time again, so my body’s still adjusting to that, and I’ve definitely not had a lot of motivation to cook mid-week. Hopefully that will change soon, but this recipe is perfect for people in situations like mine. Plus, it’s super simple, so it requires very little effort on your part. I made this several days ago and cut the recipe in half, just to test it out and make sure that I liked it. I have another pot on the stove right now with the full quantity of ingredients, so that I can have it ready to go for lunches next week. The taste got better each day that I had leftovers remaining, which is awesome.

I found this recipe on Budget Bytes, which I’ve mentioned several times before. This is one of my favourite recipe sites and I highly recommend checking out her archives, as well as the new cookbook  that she has coming out in February. Her food is always beautiful, flavourful and inexpensive to make. I can’t rave enough about her!

I usually don’t eat pork or red meat, but on occasion I’ll make an exception for something like bacon. Bacon is definitely what makes this recipe so amazing! If you add extra an extra slice or two (like I accidentally did), there’s no need to add any salt to the soup, as the bacon has that in abundance.

Split Pea Soup

  • 6 oz bacon (In my estimation, 1 slice = 1 oz)
  • 1 medium onion
  • 2 cloves garlic
  • 2 cups split peas
  • 8 cups chicken broth
  • 1 whole bay leaf
  • freshly cracked pepper
  • 1½ lbs. potato
  • ½ tsp salt (optional)

Cut the bacon into one-inch strips and add to a large pot. Cook the bacon over medium heat until it is brown and crispy.

While the bacon is browning, dice the onion and mince the garlic. Once the bacon has browned, add the onion and garlic to the pot and continue to cook and stir over medium heat. The moisture from the onions will dissolve the browned bits from the bottom of the pot and absorb the bacon flavor.

Once the onions are soft and translucent (5 minutes), add the split peas, chicken broth, bay leaf, and a healthy dose of freshly cracked pepper (20-25 cranks of a pepper mill).

Allow the soup to begin heating through while you peel and cube the potatoes. Cut the peeled potatoes into one-inch cubes then add them to the soup. Place a lid on the pot, turn the heat up to high, and bring it to a rolling boil. When it reaches a rolling boil, turn the heat down to low and let it simmer gently for 45 minutes.

After 45 minutes of simmering, test the peas to make sure they are very soft. Turn the heat off and let the soup cool slightly. Remove the bay leaf and then use an immersion blender to lightly blend the soup until it is smooth and creamy. If you don’t have an immersion blender, carefully transfer a few cups at a time to a blender and pulse the contents until smooth. Work in batches until the soup is fully blended.

Taste the soup and add salt as needed.

split pea soupIsn’t the colour amazing?!

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