Split pea bacon soup

This bacon split pea soup is heart warming. Yellow peas are packed with fiber, protein, and tons of vitamins. Topped with crunchy bacon and sour cream and served with a warm ciabatta bun, this soup feels like a warm hug.  

You Will Need

Preparation

1

Cook the bacon: Cut the bacon in 1 cm slices. In a large pot, heat the oil (1/2 tsp, 1 tsp,  1 1/2 tsp) on medium heat. Add the bacon to the pot and cook for about 5 minutes until the bacon is crunchy.  Set the bacon aside in a small bowl. Remove some of the bacon fat from the pot but leave some to cook the onion. 

2

Cook the onion: Dice the onion in 1 cm dices. Cook the onions in the same pot you cooked the bacon on medium heat. Add the onion to the pot and cook for about 5 minutes until the onion is tender. 

3

Cook the soup: Rinse the yellow split pea in a strainer. Add the yellow split pea, half the bacon and water (3 1/2 cups, 7 cups, 10 1/2 cups) to the pot. Bring to a boil and let simmer on low-medium heat for 40 minutes. When the soup has about 10 minutes left to simmer, turn on the oven to 400F to heat up the ciabatta.

4

Finish the soup and heat the ciabattas: Place the ciabatta in the over to heat for about 3 minutes. While the ciabattas are warming up, remove the bay leaf (leaves) and place the soup in the blender and blend until smooth, about 1 minute. If required, blend the soup in 2 batches to ensure the blender is not overfilled. Return the blended soup to the pot, heat turned off, and add pepper (1/8 tsp, 1/4 tsp, 1/2 tsp), salt (1/4 tsp, 1/2 tsp, 3/4 tsp). Combine. Taste and adjust salt and pepper as desired.

5

Garnish and Serve: In individual bowls, place the soup, garnish with sour cream and crunchy bacon and serve with the warm ciabatta.

Bon Appétit!

Ingredients

Included

2 portions

4 portions

6 portions

bacon

80 gr

160 gr

240 gr

onion

1 small

1 medium

1 large

yellow split pea

2/3 cup

1 1/3 cup

2 cups

spice blend

1/2 tsp

1 tsp

1 1/2 tsp

sour cream

1/4 cup

1/2 cup

3/4 cup

ciabatta

2

4

6

olive oil

1/2 tsp + 1 tbsp

1 tsp + 2 tbsp

1 1/2 tsp + 3 tbsp

salt

1/4 tsp

1/2 tsp

3/4 tsp

pepper

1/8 tsp

1/4 tsp

1/2 tsp

water

3 1/2 cups

7 cups

10 1/2 cups

Dr. Craig Herrington, Naturopath

Regina Naturopathic

SPLIT PEA 
A 25 year study of 16,000 men, found that those who regularly consumed legumes (like dried peas) had an 82% lower risk of heart disease.

Lacey Engel, Registered Dietician

Beyond Baby Nutrition

Making this recipe for kids?
Feel free to go easy on the sour cream.

Making this recipe with kids?
Ask the child to help by completing step 6:  

  • Garnish and serve

Recommended wine pairing

Brumont merlot-tannat
Bright, bold aromas of cherry, plum, raspberry and strawberry also including toasted nuts, oak and hints of vanilla.
Region: South-West France
Colour:
Red
Alcohol: 13.5%
Price
(SLGA): $13.97

E&J Gallo family vineyards chardonnay
Flavours of citrus notes, hints of vanilla and a dash of oak. The mouth-feel is soft, with a medium weight and slight crispness. A lingering finish tastes of ripe, red apples.
Region: California
Colour:
White
Alcohol: 13%
Price
(SLGA): $10.20

Tags

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information