1 ¼ Cup Green Split Peas, rinsed
2 Tablespoons olive oil
1 Yellow onion, finely chopped
2 Stalks Celery, cut into 1-inch pieces
2 Carrots, thinly sliced
1 Clove garlic, finely chopped
6 Slices thick-cut bacon
7 Cups water
1 Bay leaf
¾ teaspoon salt or to taste
¼ teaspoon ground pepper or to taste
1 Tablespoon finely chopped parsley
Heat oil in heavy saucepan, add onion. Cook until softened. Stir in celery and carrots, cook until tender. Add garlic and cook, stirring until tender.
Stir in split peas, bacon, water and bay leaf. Increase heat to high and bring to a simmer. Reduce heat to medium-low, partially covered and cook until peas are soft, about 1 hour, stirring often.
Remove bacon and bay leaf. Discard bay leaf. Cut bacon into small pieces. In a blender, puree the soup until smooth. Return soup to the pan and reheat. Add salt and pepper to taste. Add bacon.
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