Split Pea Soup
Ingredients
-
6
slices
bacon
-
1
medium
onion
-
2
medium
carrots
-
2
ribs
celery
-
2
cloves
garlic
-
1
tablespoon
butter
-
1
tablespoon
all-purpose flour
-
8
cups
chicken broth
-
2
cups
water
-
1
pound
split peas
-
2
leaves
bay leaves
-
1
tablespoon
fresh thyme
-
to taste
salt
-
to taste
black pepper
Instructions
- Fry the bacon in a Dutch oven over medium heat until crisp, then remove and chop it, leaving the grease in the pot.
- Add the onion, carrots, celery, and garlic to the bacon fat and cook until tender, about 5 to 7 minutes.
- Stir in the butter and flour, cooking for 30 seconds.
- Add chicken broth, water, split peas, bay leaves, and thyme, then bring to a boil.
- Cover, reduce heat, and simmer for about 2 hours until the split peas are tender and the soup is thick.
- Remove bay leaves, stir in the chopped bacon, and season with salt and pepper to taste.
Nutrition Facts (estimated)
Servings
10
Calories
212
Total fat
4g
Total carbohydrates
32g
Total protein
14g
Sodium
808mg
Cholesterol
5mg
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