Split Pea Soup with Beef Bacon

The minute we got our first package of Beef Bacon Cubes, I immediately thought of making split pea soup.  Traditionally this soup is made with a ham-hock, and it does fine with no meat at all, but even a tiny amount of the smoky umami flavor from the beef bacon takes the humble pea soup to a whole new level.

You can make this on the stove top, too, but it really takes several hours for the peas to become fully soft. I recommend the crock pot so you can set it and forget about it!

1 package Beef Bacon Cubes
2 cups dried split peas
1 yellow onion, diced
1 carrot, diced
5 cups Chicken Broth (vegetable broth or water is OK)
fresh ground pepper
Olive oil

1. Heat olive oil in a wide skillet and add beef bacon cubes.  Brown on all sides.  Transfer to crock pot.

2. In the same skillet, saute onions 5 minutes, then add carrots for another 5 minutes, until soft.

3. Add peas, onions, carrots, broth to the crock pot.

4. Cook on low for 8-10 hours or on high for 4-6 hours.

5. If you like, use an immersion blender to produce a creamier consistency.  Serve with salt, pepper and fresh country bread.

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One Comment Add yours

  1. Hana says:

    This is delicious. The beef bacon cubes are so versatile, I’m never going to be without them.

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