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Split Pea and Bacon Soup
Split Pea and Bacon Soup

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We hope you got insight from reading it, now let’s go back to split pea and bacon soup recipe. To make split pea and bacon soup you need 8 ingredients and 3 steps. Here is how you achieve it.

The ingredients needed to make Split Pea and Bacon Soup:
  1. Get 1 small onion
  2. You need 1 large carrot, diced
  3. Prepare 1 lb dried split peas, rinsed
  4. You need 2 bay leaves
  5. Get 4 cup chicken or vegetable stock
  6. You need 1 cup water
  7. You need 1 salt and pepper
  8. You need 4 oz bacon ends, diced small
Steps to make Split Pea and Bacon Soup:
  1. In large Dutch oven, cook the bacon over medium heat until most of the fat has rendered. Reserve a few bits of bacon for garnish. Spoon off all but one tablespoon of bacon fat. Keep the bacon fat in a clean container in your freezer, and use it for other things like roasting potatoes, eggs, chickens, etc.
  2. Add vegetables to pot. Let them cook until vegetables have softened and onion is translucent, about 5-7 minutes. Add peas and toss with vegetables until evenly coated with bacon fat. Add bay leaves, stock, and water. Bring to a boil, then reduce heat. Let simmer until peas are tender, about 45-60 minutes. Periodically skim the top of soup of grease. If soup seems too thick, thin out with more stock or water.
  3. When peas are tender, you can leave the soup alone if you want it chunky. I like to purée the soup so it is creamier. Just stick an immersion blender into soup and blend as much as you like. You can also transfer half of soup to regular blender or food processor, then add the blended soup back to the unblended half.

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