Simple Split Pea Soup
Yield 4 Cups
- 2 slices bacon
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 2.5 cups dried split peas
- 3 cups chicken broth (we used homemade)
- Salt + pepper to taste
- Any herbs or spices you like
- Cook bacon in the bottom of a big pot.
- Remove bacon but leave in drippings.
- Add garlic and carrot (and dare I say onions if you like them) and cook in bacon juice for a few minutes.
- Add peas and broth, bring to a boil, reduce heat to low and simmer for about an hour.
- At this point you might be low on liquid (keep your eye on it for the last 15 minutes in case you do run out of liquid). I added another cup of water here, but you could leave it even thicker as more of a lentil pilaf dish.
- Puree as little or as much as you like with a stick blender until you reach your consistency.
- Pour into bowls and garnish with salt, pepper, bacon and optional plain yogurt/sour cream.
Makes about 4 cups. Based on the fact that “cooked dried split peas” are about 230 calories per cup in CalorieKing’s database, and based on the fact that this is less dense than plain split peas because it has been diluted with chicken broth and water, and since it has minimal fat from only the bacon, I’d say this is about 200 calories per cup. Maybe even a little less. With lots of fiber too!!