Split Pea Soup
Serves 610 mins prep60 mins cook
A delightful and easy recipe for split pea soup made with pancetta or bacon. This flavorful soup includes fresh vegetables like carrots, onions, and celery, blended with green split peas and seasoned to perfection. It's a comforting dish that's perfect for any season.
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What you need
Instructions
1: In a large Dutch oven or stock pot, heat oil on medium-high heat. 2: Cook pancetta until somewhat crispy, about 3-4 minutes. 3: Remove 1/4 cup of pancetta and set aside for topping when finished. 4: Add onions, carrots, and celery and cook until translucent (about 2-3 minutes). 5: Add garlic and cook for another minute. 6: Add split peas, thyme, salt, and pepper. Stir together. 7: Add bay leaf, chicken broth, and 3 cups of water. Bring to a boil. 8: Once boiling, reduce heat to low/simmer, cover, and cook for about an hour, stirring occasionally until soup thickens and peas break down. 9: If the soup is too thick, add another cup of water and simmer for another 10-15 minutes. 10: Taste for salt and add more if needed. 11: Serve with fresh parsley, if desired. Enjoy!View original recipe