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Split Pea and Bacon Soup
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Split Pea and Bacon Soup
Recipe Amount:
6 Servings
Serving Size:
1 Serving
Sodium per Serving (mg):
205
The key to keeping down the sodium numbers in this recipe is to use just a couple slices of bacon to impart flavor, adding the parmesan rinds and herbs. Excellent flavor without the unnecessary sodium and calories.
Ingredients
- 2 Slices Uncured Bacon - Diced
- 2 Onions - Diced
- 3 Celery Stalks - Diced
- 3 Carrots - Peeled and Diced
- 12 Garlic Cloves - Minced
- 2 Tsp Homemade Chicken Stock
- 4 Bay Leaves
- 3 Sprigs Fresh Oregano - Leaves
- 2 Parmesan Rinds - you can substitute with 1/4 cup of Parmesan cheese
- 1 Sprig Fresh Rosemary - Leaves
- 2 Cups Split Peas
Preparation
Step 1:
In a stockpot on medium-high heat, add the bacon. When the bacon has browned, add the onion. Saute the onion until transluscent, then add the carrots and celery. When the carrots and celery are soft, add the garlic. Once the garlic is mixed in and aromatic, add the stock, herbs, rinds and split peas.
Step 2:
Bring the soup to a boil over high heat. Then once boiling, reduce to a simmer on medium heat. Cook until the split peas soften and break apart, about an hour. If too much liquid evaporates while cooking, add water. Remove the rinds, sprigs and bay leaves. Serve.
Step 3:
Step 4:
Step 5:
Step 6:
Variations
Additional Notes
If you would like the soup to be thicker, continue cooking and allow the split peas to break down more to thicken the soup.
Estimated Nutritional Information:
Serving Size:
1 Serving
Calories (kCal):
327
Fat (g):
4
Cholesterol (mg):
9
Sugar (g):
11
Protein (g):
20
Fiber (g):
20
Sodium (mg):
205
Potassium (mg):
865
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