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Photo of Split pea soup with Canadian bacon by WW

Split pea soup with Canadian bacon

2
Points®
Total Time
1 hr 40 min
Prep
25 min
Cook
1 hr 15 min
Serves
6
Difficulty
Easy
This American classic is a rich and creamy soup full or smoky flavor from the Canadian bacon and tons of vegetables. Easy to prepare in just over an hour, the aromas of bacon and rosemary will tantalize family and friends as they fill your home. Great for a cold night, this filling soup can be a main for dinner or lunch with a cool and crunchy green side salad. Add some crusty bread for an even heartier meal. Serve in smaller portions for a tasty starter soup. Leftovers make for a great meal another day and freeze well. Try thyme in place of the rosemary for a simple variation.

Ingredients

Olive oil

1 Tbsp, extra virgin

Celery

3 rib(s), medium, chopped

Carrots

3 medium, chopped

Uncooked leeks

2 medium, white and light green sections, chopped

Uncooked onion

1 medium, chopped

Table salt

¼ tsp

Garlic

2 clove(s), minced

Uncooked Canadian bacon

6 oz, diced

Reduced sodium chicken broth

64 fl oz

Dry split peas

1 pound(s), rinsed and sorted (about 2 1/4 cups)

Bay leaf

1 leaf/leaves

Rosemary

1 tsp, fresh, chopped

Black pepper

¼ tsp, freshly ground

Instructions

  1. In a large stock pot, heat oil over medium-high heat. Add celery, carrots, leeks, onion and salt; cook, stirring often, until softened, about 10 minutes.
  2. Stir in garlic and bacon; cook, stirring frequently, 1 minute.
  3. Add broth, peas, bay leaf, rosemary and pepper; bring to a boil over high heat. Reduce heat to low and simmer, uncovered, stirring occasionally, until split peas are softened and soup has thickened, about 1 hour. Remove bay leaf before serving. Yields about 1 1/4 cups per serving.

Notes

If time is an issue, use a food processor to coarsely chop the vegetables. Just pulse a few times until no large pieces remain.

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