I love split pea soup, mostly because of the flavor of ham that it usually has. This recipe is lightened up, but still has plenty of flavor. It’s loaded with fiber and will not leave you hungry. I know it doesn’t always look appetizing, but you need to try it!
Split Pea Soup with Canadian Bacon
1 Tablespoon Olive Oil
3 Stalks of Celery, chopped
3 Medium Carrots, chopped
1 Large Onion, Chopped
Salt & Pepper
2 Cloves Garlic, minced
6 oz. Canadian Bacon, diced
64 oz. Chicken Broth
1 pound Dry Split Peas
1 Bay Leaf
1 tsp Rosemary (fresh or dried), chopped
1. In a large pot, heat oil over medium/high heat. Add the celery, carrots, onions, salt & pepper. Stir often, until the ingredients have softened (about 10 minutes).
2. Stir in the garlic and Canadian bacon.
3. Add the broth, peas, bay leaf, and rosemary. Bring to a boil. Then reduce heat to low and simmer, uncovered, for about 1 hour. Stir the soup occasionally and stop once the peas have softened and the soup has thickened.
*Remove the bay leaf before serving.
*This soup will thicken even further once it cools.