Split Pea Soup
Ingredients
-
1 bacon strips
-
1½ cups diced onion
-
1 cup diced carrots
-
1 teaspoon crushed garlic
-
1 teaspoon salt
-
1 bay leaf
-
1 pound split peas
Tools
-
tongs
-
paper towels
-
measuring cups
-
measuring spoons
-
spatula
-
chopping board
-
small bowl
-
liquid measuring cup
-
saute pan
-
2 forks
-
covered casserole dish
-
slotted spoon
-
June Oven
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Cook the bacon
In a saute pan or large Dutch oven, add the bacon. Cook over medium heat, stirring frequently, until the bacon is golden brown and crispy, about 5 minutes. Remove the bacon with a slotted spoon and place in a small bowl lined with a paper towel to absorb any grease. Do not discard the bacon fat in the Dutch oven. Save the cooked bacon to garnish the soup when you serve it.
1 bacon strips
covered casserole dish
saute pan
slotted spoon
small bowl
paper towels
Soften the vegetables
To the bacon fat, add the onions, carrots, garlic, salt and bay leaf. Cook over medium heat until the onions are translucent and the carrots are beginning to soften, about 5 minutes. Remove from the heat.
1½ cups diced onion
1 teaspoon crushed garlic
1 teaspoon salt
1 bay leaf
1 cup diced carrots
Add the remaining ingredients
Add the softened vegetables to the split peas. If using a Dutch oven, add the peas to the vegetables. Stir to combine. Add the ham hock, then pour in the water. Cover.
1 pound split peas
1 smoked ham hock
8 cups hot water
Slow cook the soup
Place the covered Dutch oven or casserole dish on the bottom shelf of the June Oven. Slow cook the soup on High for 3 hours, until the peas have almost all broken down and the soup has thickened.
June Oven
Remove the bay leaf and the ham hock
Remove the Dutch oven or casserole from the June Oven and uncover. Using tongs, remove and discard the bay leaf. Remove the ham hock and place on a chopping board. Using two forks, shred the meat from the bone, discarding any skin, fat or bone. Add the meat back into the pot and stir to combine.
tongs
chopping board
2 forks
Serve
Serve the split pea soup hot, garnishing each bowl with some of the reserved bacon.
