Smoky Split Pea Soup with Bacon
Discover the deliciously smoky and hearty spin on the classic split pea soup, featuring crispy bacon and a touch of paprika for extra flavor. Perfect for cozy nights and a great choice for meal prep.
Prep time: 15 minutesCook time: 1 hour 30 minutesServes: 6
Ingredients
1 lb dried split peas
8 cups chicken broth
1 cup diced smoked bacon
1 medium onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 tsp smoked paprika
1 bay leaf
Salt to taste
Pepper to taste
1 tbsp olive oil
Juice of 1 lemon
Instructions
1. Rinse split peas under cold water and set aside.
2. In a large pot, heat olive oil over medium heat. Add bacon and cook until crispy.
3. Remove bacon and set aside, leaving the rendered fat in the pot.
4. Add onions, garlic, carrots, and celery to the pot and sauté until onions are translucent.
5. Stir in smoked paprika, cooking for another minute.
6. Add split peas, chicken broth, and bay leaf. Bring to a boil.
7. Reduce heat to low and simmer uncovered for 1 to 1.5 hours, stirring occasionally, until peas are tender.
8. Remove bay leaf and season with salt, pepper, and lemon juice to taste.
9. Serve hot, garnished with crispy bacon bits.
Storage
Allow soup to cool to room temperature, then store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
Reheating
To reheat, place the desired amount in a saucepan over medium heat, stirring occasionally until heated through. Alternatively, microwave in a microwave-safe bowl, covered, for 1-2 minutes on high, stirring halfway through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
