Try this Pea and bacon soup recipe, or contribute your own.
Suggest a better descriptionRecipe Method:
Soak split peas overnight in water in fridge. Next day rinse and drain.
In a large pot heat 1 tablespoon of olive oil and cook the onions until softened, around 10 mins. Add the garlic and stir for 1 min.
Add the drained split peas and the stock and water, stir and bring to the boil.
When bubbling turn down heat to low and add the potato, carrot and bay leaves keep simmering.
Meanwhile dice bacon and in a separate fry pan heat olive oil and cook bacon for around 5 mins or until browned. Add to the simmering soup. Season with pepper.
Keep simmering for 1.5 to 2 hours or until split peas have softened, keep checking. Once cooked turn off heat, take out bay leaves and with a stick blender roughly blend for 1 minute. You want it to still be slightly chunky.
Then add the frozen peas and cook for a further 15-20 minutes. Turn off heat and for 20 seconds reblend but leaving some chunky peas for texture.
Serve hot.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (3475g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1720 | ||
Calories from Fat: 278 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.9g | 41 % | |
Saturated Fat 7.5g | 38 % | |
Monounsaturated Fat 14.7g | ||
Polyunsanturated Fat 6g | ||
Cholesterol 57.6mg | 18 % | |
Sodium 2940.7mg | 101 % | |
Potassium 6273.9mg | 165 % | |
Total Carbohydrate 274.2g | 81 % | |
Dietary Fiber 47.9g | 192 % | |
Sugars, other 226.3g | ||
Protein 90.8g | 130 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1720
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