Description
Creamy, smooth and smokey. A super easy, healthy split pea soup with bacon, perfect for cozy nights in or an easy make-ahead lunch.
Ingredients
Units Scale
- 1 Tablespoon beef tallow
- 1 Medium yellow onion, finely diced
- 3–4 Garlic cloves, crushed
- 6–8 Strips of bacon, diced
- 1 cup yellow split peas
- 4 cups bone broth
- *Optional: 2 Carrots, peeled and chopped; 4 Large potatoes, peeled and chopped
Spices
- 4 Bay leaves
- 1 Tbsp Marjoram
- Salt, to taste
- Pepper, to taste
Instructions
-
Add the tallow (or lard) to a pot and melt on medium-high heat. Finely dice the onion and sauté on the melted tallow until fragrant and golden. Add the pressed garlic and sauté for another minute.
- Next, dice the bacon into small bite-sized pieces and add it to the sautéed onion. Cook for 3-4 minutes until the bacon turns golden and crispy.
- Pour in the split peas and sauté for 2-3 minutes. Add the bone broth and top up the remainder with water.
- Add the dried spices and stir well.
- *Optional: If desired, add in the chopped carrots and potatoes.
-
Bring to a boil on high heat and then reduce to a simmer. Cover the pot with a lid and cook for 30-40 minutes. Periodically, stir the soup well, making sure to stir from the bottom to prevent sticking.
Notes
- To make this soup vegetarian, substitute butter instead of tallow and omit the bacon.
- For a heartier soup, add carrots and potatoes.
- For a smoother soup, cook longer until the split peas separate and dissolve.
- Prep Time: 5
- Cook Time: 30
- Category: Lunch
- Method: One-Pot