Split Pea Soup

Recipe ingredients

• 1/2 cup (125 mL) diced carrot
• 1/2 cup (125 mL) diced celery
• 1/2 medium onion, diced
• 2 cloves garlic, minced
• 1 Tbsp. (15 mL) olive oil
• 8 cups (2 L) vegetable stock
• 1 cup (250 mL) dried green split peas, rinsed
• 3 bay leaves
• 4 whole cloves
• 2 slices Yves Canadian Veggie Bacon, 1/4-in. (2 slices Yves Canadian Veggie Bacon, 0.5-cm) dice
• 1/2 tsp. (2 mL) salt
• 1/8 tsp. (0.5 mL) black pepper
• 1 Tbsp. (15 mL) chopped fresh parsley

Preparation

In saucepan, sauté carrot, celery, onion and garlic in oil over medium heat for 5 minutes.
Stir in stock, split peas, bay leaves and cloves. Bring to boil, cover, reduce heat and simmer for 50–60 minutes or until peas are cooked and completely disintegrated.
Add salt, pepper and Yves Veggie Bacon and heat through. If soup is too thick, add more vegetable stock or water.
Garnish with parsley, adjust the seasoning and serve.

Suggestion

Peas were a dietary staple in Britain as early as the 11th century, and thick pea soup was referred to in the ancient rhyme that begins “Pease porridge hot, pease porridge cold….” Though Britons evidently ate pea soup at different temperatures, we prefer them in this warming and bountiful soup that provides plenty of protein, vitamin A, thiamin, niacin, folate, iron, magnesium, phosphorus, zinc and fiber.

* We recommend Selection and Irresistibles products.

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