Best Yellow Pea And Bacon Soup Recipes

SPLIT PEA SOUP WITH BACON

Steps:

• Heat a large soup pot or dutch oven over medium heat. Cut bacon into bite-sized pieces and cook in the pot until crisp. Reserve half of the bacon for serving later with the soup and drain all but about 2-3 tablespoons of the grease.
• Add onions, carrots and celery to the pot and cook, stirring often, until vegetables are soft and onions translucent. Stir in garlic, bay leaves, thyme and split peas and stir for 1 minute. Season with a pinch of salt and pepper, then pour in 8 cups of vegetable broth.
• Increase heat and bring soup to a boil. Reduce heat to low and simmer for 10 minutes, skimming any foam that rises to the top, until no more foam appears. Simmer uncovered for 1-1 ½ hours, or until peas are soft. Add more broth as needed while the soup simmers.
• Turn off heat. Stir soup to mix well from the bottom up.
• *OPTIONAL STEP: Using an immersion blender directly in the pot, puree the soup until slightly chunky (almost smooth but with some texture). Alternatively, puree in batches in a food processor or blender. Reheat soup in the pot and continue with the next step.
• Ladle into bowls and serve warm, garnished with reserved crumbled bacon and/or homemade croutons.

HEARTY SPLIT PEA SOUP WITH BACON

Steps:

• Dice bacon into 1/4-inch cubes. Place in a heavy 6-quart pot over medium-low heat. Cook until fat is rendered and translucent. 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 so soup simmers. Skim foam that rises to the surface for about 10 minutes, until no more appears. Add thyme leaves. Simmer uncovered about 1 hour or longer, until peas are soft and starting to fall apart. Add more stock, as needed.
• Remove soup from heat. Add salt and pepper to taste. Purée soup in a food processor in several batches, short of perfect smoothness; you should be able to spoon up some texture. Reheat soup, skimming off any foam. Stir from the bottom to mix well, then ladle into bowls and serve.

YELLOW PEA AND BACON SOUP

Steps:

• Soak the peas overnight in water to cover by 2".
• Next day fry bacon in a soup pot until fat begins to melt, 1-2 minutes; add the onions and saute over medium heat until lightly browned, about 10 minutes.
• Add the drained peas and water and bring to a boil; cover, reduce the heat and simmer, stirring frequently, for 45 minutes.
• In a blender, puree 1 cup of the soup and add it back to the soup pot with the salt; simmer another 5 minutes; add more water if soup is too thick; serve with a garnish of finely snipped sage.

SLOW-COOKER SPLIT PEA SOUP

Steps:

• In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low 8-10 hours or until peas are tender.Freeze Option: Freeze cooled soup in freezer containers. To use, thaw overnight in the refrigerator. Heat through in a saucepan over medium heat, stirring occasionally.

SLOW-COOKER YELLOW SPLIT PEA SOUP WITH CANADIAN BACON

Steps:

• In 3 1/2- to 4-quart slow cooker, mix all ingredients.
• Cover and cook on low heat setting 8 to 10 hours or until peas and vegetables are tender.
• Place 2 cups of the soup in blender or food processor. Cover and blend on medium speed until smooth; pour into bowl. Repeat with 2 more cups soup. Stir all blended soup into soup in slow cooker.

YELLOW SPLIT PEA SOUP

Steps:

• In a large saucepan, saute onion and celery in oil and butter until tender. Add broth; bring to a boil. Add peas; return to a boil. Reduce heat; cover and simmer for 1 hour or until peas are tender. , Stir in lemon juice, cumin and pepper; simmer for 5 minutes. In small batches, puree soup in a blender; return to the pan. Heat for 4-5 minutes. Garnish with parsley and pistachios.