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I'll share my recipes, if you'll share yours - January 9, 2010

14 years ago

I saw Michael Smith make this on tv a couple of days ago, and didn't realize you didn't have to have a ham bone to make a pretty decent split pea soup. So I made it for dinner last night and it was delicious! Make sure you don't add the vinegar till it is cooked or the peas won't soften.

Speedy Split Pea Soup with Bacon

Courtesy of Michael Smith

Yield: 6


⢠1 package bacon, chopped

⢠1 large onion, chopped

⢠2 carrots, peeled and chopped

⢠2 stalks celery, washed and chopped

⢠2 cloves garlic, peeled sliced thinly

⢠2 cups dried split peas

⢠8 cups chicken or vegetable stock

⢠2 bay leaves

⢠1 tablespoon dried rosemary

⢠Salt and pepper

⢠2 cups of frozen peas

⢠1 tablespoon of any vinegar


1. Place bacon in a large soup pot over a medium high heat.

2. When the bacon is brown and crispy drain away the fat, leaving about 2 tbsp in the pot.

3. Add onion, carrots, celery and garlic to the pot and sauté for a few minutes.

4. Add the dried peas, stock, bay leaves, rosemary and salt and pepper.

5. Bring to a simmer and continue cooking until the soup is thick and the peas are completely soft.

6. Stir in frozen peas and stir to heat through.

7. Stir in the vinegar and add salt and pepper to taste.

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