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prep time
15 Min
cook time
30 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 2-3 slices bacon, coarsely chopped
- 1 cup chopped onions
- 1/2 cup chopped or sliced carrots
- 2 stalks celery, chopped
- 1/2 - 1 teaspoons garlic, minced (or 1 clove)
- 1/2 pound split peas, rinsed
- 1 medium potato, peeled and chopped
- 1 1/2 quarts water
- 1 tablespoon chicken bouillon
- 1 bay leaf
- 1/4 teaspoon pepper
- salt, to taste
- hot sauce (optional)
How To Make split pea, bacon, and potato soup
-
Step 1Fry bacon pieces in a Dutch oven until they're somewhat crisp and the fat is rendered out.
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Step 2Add onions, celery, and carrots. Saute until onions start to look translucent, then add garlic. Stir together for another minute.
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Step 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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Step 4Bring to boil, lower heat. Partially cover and simmer until peas are tender, about 45 minutes. Remove bay leaf.
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Step 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!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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