If you’re like me your memories of pea soup are anything but good. I was so surprised when I found this recipe and liked it so much. I hope you do too!
- 2 teaspoons olive oil
- 2 carrots, diced
- 1 onion, chopped
- 1 all-purpose potato, diced
- 1 sweet potato, diced
- 2 cloves garlic, minced
- 6 cups reduced-sodium chicken or vegetable broth
- 1 cup green split peas, rinsed
- Freshly ground pepper to taste
- 4 slices bacon, diced (optional)
- Heat oil in a Dutch oven or large pot over medium-high heat.
- Add carrots, onions, potato, sweet potato and garlic; cook, stirring, until softened, about 3 minutes.
- Add broth and split peas and bring to a boil. Reduce heat to low and simmer, partially covered, until the vegetables are tender and the split peas have broken down, about 40 minutes.
- While the soup is simmering, cook bacon (if using) in a small skillet over medium heat, stirring, until crisp, 3-5 minutes. Drain on paper towels.
- Season the soup with pepper, ladle into bowls, and garnish with bacon.
Source: The Essential Eating Well Cookbook