Split Pea Soup with Bacon
This hearty homemade soup marries vegetables and smokey bacon for a comforting meal that will also fill your home with a soothing aroma. Enjoy with toasted sourdough for the perfect tasty complement.
- 1 lb slab bacon in ¼-inch-thick slices
- 1 yellow onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 garlic clove peeled and minced
- Salt and black pepper
1 lb dried green split peas, rinsed and picked over
- 4 bay leaves
- 2 quarts chicken stock
- 1 tablespoon fresh thyme leaves, stripped from stems
NanoBond® 5qt Dutch Oven
Provisions™ 5qt Colander
Products to Use:
Dice bacon into ¼-inch cubes. Place in Hestan NanoBond 5qt Dutch Oven over medium-low heat. Cook until fat is rendered. Add onion, carrot, celery and garlic. Cook until onion and garlic are soft and translucent. Season with salt and pepper.
Add split peas, stir to coat with fat, and add bay leaves and 2-quarts stock. Increase heat and bring to a boil. Reduce heat to simmer. Skim foam that rises to the surface for about 10-minutes. Add thyme leaves. Simmer uncovered about 1-hour, until peas are soft and starting to fall apart.
Remove soup from heat. Purée soup with hand blender until desired smoothness is achieved. Reheat soup and ladle into bowls, serve, and enjoy!