Turkey Bacon Split Pea Soup
This rich, hearty, comfort soup is super easy to make and freezes and stores well.
Equipment
- 5-quart lidded pot
Ingredients
- 1½ tablespoon extra-virgin olive oil
- 4 slices turkey bacon - diced (see note)
- 1 med onion - diced
- 2 clives garlic - minced
- 1 cup dry split green peas - picked over and rinsed
- 1 qt low sodium chicken broth
- 1 to 2 bay leaves
- ½ teaspoon ground marjoram
- ½ teaspoon salt
- ⅛ teaspoon fresh ground black pepper
- 2 large carrots - scrubbed, peeled if desired, diced
- 2 large celery stalks - diced
- 1 small potato - scrubbed, peeled if desired, diced
Instructions
- Heat the oil over medium heat in a 5-quart lidded pot. Once hot, add the turkey bacon and sauté until crispy, about 5 minutes. Use a slotted spoon to remove ¾ of the turkey bacon to set aside for topping the soup. Add the onion to the same pot with the remaining ¼ of turkey bacon. Sauté until onion is softened, about 5 to 7 minutes. Add the garlic and sauté 1 minute more, until fragrant, stirring constantly.
- Add the split peas, chicken broth, bay leaves, marjoram, salt and pepper. Bring to a boil over high heat. Turn heat down and cover the pot. Simmer until the peas form a smooth soup, about 45 to 60 minutes, stirring more frequently as the soup thickens so it does not burn to the bottom.
- Add the carrots, celery, and potato. Cover the pot, turn heat up to high, and bring to a boil. Once boiling, turn heat down and simmer until the veggies are tender, about 20 to 30 minutes, stirring frequently.
- Taste and season with additional salt and pepper as desired. Serve with the reserved turkey bacon sprinkled on top.
Notes
I prefer Oscar Mayer Gluten Free Bacon
