Hearty Split Pea Soup
Warm up with this hearty split pea soup, packed with flavor from smoky rosemary and imitation bacon bits!
Equipment
- Measuring cups and spoons
- wooden spoon
- Blender (immersion or countertop)
Ingredients
- 2 tablespoons 30 ml toasted sesame oil or any preferred oil
- 1 cup 160 g chopped white onion
- 1 cup 120 g chopped celery
- 2 cloves garlic grated
- 1 pound 455 g dried split peas, rinsed and drained
- 1½ cups 355 ml dry white wine or vegetable broth
- 6 cups 1410 ml low-sodium vegetable broth
- ½ cup 42 g imitation bacon bits, store-bought or homemade
- 1½ teaspoons ground pepper to taste
- 1½ teaspoons liquid smoke
- 1 teaspoon dried rosemary
- 2 dried bay leaves
Instructions
- Heat the oil in a large saucepan over medium heat.
- Add the chopped onion, celery, and garlic, and sauté until fragrant and tender, about 5 minutes.
- Stir in the rinsed split peas.
- Add the white wine or vegetable broth, low-sodium vegetable broth, imitation bacon bits, ground pepper, liquid smoke, and dried rosemary.
- Mix well.
- Nestle the bay leaves into the soup.
- Bring the mixture to a low boil, then cover with a lid and reduce to a simmer.
- Cook for 45 minutes, or until the split peas are tender.
- Stir occasionally, adding more broth if the soup becomes too thick.
- Remove and discard the bay leaves.
- Purée the soup using an immersion blender or a countertop blender to your desired consistency, smooth or chunky.
- For leftovers, note that the soup will thicken as it cools.
- Add extra liquid when reheating, if needed.
Notes / Tips / Wine Advice:
Wine Advice:
Pair with a dry white wine like Sauvignon Blanc or a crisp Pinot Gris for a complementary flavor profile.Nutritional Information
Calories: 180 kcal | Carbohydrates: 30 g | Protein: 10 g | Fat: 4 g | Sugar: 5 g | Salt: 0.5 mg
