Yellow Split Pea and Bacon Soup

 

Ingredients:

• 8 ounces thick-sliced bacon or pancetta, chopped
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 3 carrots, diced
• 3 celery stalks, diced
• 1 pound dried split yellow peas
• 8 cups chicken stock
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 bay leaf

Instructions:

1. In a large stockpot or Dutch oven over medium-high heat, cook the bacon until crispy. Remove the bacon from the pot and set aside.
2. Add the olive oil to the pot and cook the onions and garlic until softened, about 5 minutes.
3. Add the carrots, celery, split peas, chicken stock, smoked paprika, bay leaf, and salt and pepper to taste. Bring to a boil, then reduce heat to low and simmer for 1-2 hours, or until the peas are soft and the soup has thickened.
4. Remove the bay leaf and puree the soup with an immersion blender or in a blender until smooth and creamy.
5. Serve hot with the reserved bacon crumbled on top, if desired.

Tips:

• For a richer flavor, use half chicken stock and half vegetable broth or beef broth.
• If the soup is too thick, add more chicken stock or water until it reaches your desired consistency.
• To make the soup ahead of time, simply cook it according to the instructions, then puree it and let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. To reheat, simply thaw and warm up on the stovetop or in the microwave.

Enjoy!