Split Pea Soup

Bacon-Rosemary Split Pea Soup

The first of many recipes I have stocked up to share with all of you is the delicious, flavorful, creamy and comforting…

Bacon-Rosemary Split Pea Soup

Split Pea Soup

By the first impression of this soup, it gives a major turn-off by the puke green color. Naturally, split peas are this color and the only way to make it more appealing is to possibly use food coloring. But for those of us who care more for the taste than the look, this soup is for you.

A little background on this under-rated legume, let me first tell all of you that this legume is indeed under-rated. Although the split pea is not a complete protein (you can make it complete by eating this soup with a grain like barley), it IS a high source of protein without all the cholesterol. In fact, there is no cholesterol and very little sodium in this legume.

Besides nutrition, these legumes are easier to cook with than the other dried bean varieties. The main reason: no overnight pre-soak! It’s a beautiful thing really.

Lord, I’m so thankful that you have created such a legume that helps us in this way! It’s cheap, it stretches into many meals, and it’s darn good for our bodies. Thank you for creating this for us.

Now, without further delay, onto the recipe…

You will be needing:

5 strips of thick, juicy bacon
8 cups of chicken stock (reduced sodium if you can get it, or make it)
1 onion, chopped
4 cloves of garlic, minced
2 bay leaves
1 package of dry split peas, rinsed
3 fresh sprigs of rosemary, rinsed

1. In a large pot, fry the bacon over medium-high heat. Once fried, place on a plate to use for later. Drain most of the fat off, leave only 1 tbsp.
2. Add onion to the large pot, cook for 5 minutes over medium heat. Add garlic, cook 3 more minutes until fragrant.
3. Slowly pour in chicken stock, bring to a gentle boil. Add bay leaves and split peas, stir to combine.
4. Now that the bacon has cooled, crumble and toss into the boiling pot.
5. On a cutting board, chop up rosemary leaves to release the flavor. Toss the chopped rosemary into the soup.
6. Reduce soup to medium-low and cover. Simmer for 1 hour.

Now this next step is optional, but I recommend it for that creaminess:

7. Remove soup from heat, and cool down slightly. Pour 2 cups worth of soup at a time into a food processor to blend into a cream. Do this to all of the soup. This way all the bacon and rosemary is equally incorporated, and makes the soup irresistibly smooth!

I hope you will enjoy it as much as we do, it’s very flavorful. God bless and see you next time!