Yellow Pea And Bacon Soup Recipes

YELLOW SPLIT PEA AND BACON SOUP

Steps:

• In a large stockpot on medium-high heat, dry fry the bacon until golden brown (you can add a bit of oil if it starts to stick to the bottom of the pan.
• If needed, add one-two tablespoons of olive oil, add the onions to the pan and with the garlic until the onions are translucent, 5-10 minutes.
• Add the carrots, celery, split peas, chicken stock, smoked paprika, and bay leaf.
• Bring to a boil, then simmer uncovered (Skimming off any foam that forms foam while cooking) for 1 - 2 hours or until the peas start to break down. Check often and stir frequently to keep the soup from burning on the bottom.
• Taste for salt and pepper. Serve hot.

INSTANT POT® SPLIT PEA SOUP WITH HAM

Steps:

• On 6-quart Instant Pot®, select SAUTE; adjust to normal. Melt butter in insert. Add onions, salt and pepper; cook 6 to 8 minutes, stirring frequently, until softened. Select CANCEL.
• Stir in ham, carrots, celery and garlic. Stir in broth and water, then stir in peas.
• Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 15 minutes. Select CANCEL. Keep pressure valve in SEALING position to release pressure naturally. Stir; let stand 10 minutes.

CANADIAN YELLOW SPLIT PEA SOUP WITH HAM

Steps:

• Place split peas, ham bone, carrots, onion, celery, thyme, bay leaf, salt, and pepper into a large pot; pour in water. Bring mixture to a boil and skim off any foam with a spoon. Reduce heat; place a lid on the pot slightly ajar to allow some evaporation. Simmer, stirring occasionally, until peas are tender and soup is thick, about 3 hours.
• Remove ham bone from soup; strip meat from ham bone, chop meat, and return it to the pot.

HEARTY SPLIT PEA SOUP WITH BACON

Steps:

• Dice bacon into 1/4-inch cubes. Place in a heavy 6-quart pot over medium-low heat. Cook until fat is rendered and translucent. Add onion, carrot, celery and garlic. Cook until onion and garlic are soft and translucent. Season with salt and pepper.
• Add split peas, stir to coat with fat, and add bay leaves and 2 quarts stock. Increase heat and bring to a boil. Reduce heat so soup simmers. Skim foam that rises to the surface for about 10 minutes, until no more appears. Add thyme leaves. Simmer uncovered about 1 hour or longer, until peas are soft and starting to fall apart. Add more stock, as needed.
• Remove soup from heat. Add salt and pepper to taste. Purée soup in a food processor in several batches, short of perfect smoothness; you should be able to spoon up some texture. Reheat soup, skimming off any foam. Stir from the bottom to mix well, then ladle into bowls and serve.

SLOW-COOKER YELLOW SPLIT PEA SOUP WITH CANADIAN BACON

Steps:

• In 3 1/2- to 4-quart slow cooker, mix all ingredients.
• Cover and cook on low heat setting 8 to 10 hours or until peas and vegetables are tender.
• Place 2 cups of the soup in blender or food processor. Cover and blend on medium speed until smooth; pour into bowl. Repeat with 2 more cups soup. Stir all blended soup into soup in slow cooker.

YELLOW PEA AND BACON SOUP

Steps:

• Soak the peas overnight in water to cover by 2".
• Next day fry bacon in a soup pot until fat begins to melt, 1-2 minutes; add the onions and saute over medium heat until lightly browned, about 10 minutes.
• Add the drained peas and water and bring to a boil; cover, reduce the heat and simmer, stirring frequently, for 45 minutes.
• In a blender, puree 1 cup of the soup and add it back to the soup pot with the salt; simmer another 5 minutes; add more water if soup is too thick; serve with a garnish of finely snipped sage.

YELLOW SPLIT PEA AND BACON SOUP

Steps:

• Place 8 ounces of chopped bacon in a large stockpot over medium-high heat. Dry fry the bacon until golden brown (it should cook in its own fat, but you can add a bit of oil if it starts to stick to the bottom of the pot).
• If necessary, add 1-2 tablespoons of olive oil. Add 1 large chopped onion to the pan with 2 minced cloves of garlic. Sauté for 5-10 minutes until the onions are translucent.
• Add 3 diced carrots and 3 diced celery stalks to the pot with 1 pound of dried split yellow peas, 8 cups of chicken stock, 1 teaspoon of smoked paprika, and 1 bay leaf and stir well.
• Bring the soup to a boil. Once boiling, simmer uncovered for 1 - 2 hours, until the split peas are tender and starting to break down. Stir frequently as the soup cooks to ensure it doesn't stick to the bottom and burn.
• Taste and season with salt and pepper.
• Serve immediately while hot.

DANISH-STYLE YELLOW SPLIT PEA SOUP

Steps:

• Drain the peas and bring to the boil in a pan of salted water. Cook for 10 mins, drain, rinse and put in a slow cooker with the remaining ingredients except the dill. Cover and cook on low for 6-8 hrs, or until everything has softened. Remove and discard the thyme.
• Stir, adjusting the soup with 250-300ml boiled water as needed. Season to taste. Sprinkle over the dill and serve with rye bread, mustard and pickle, if you like.