Nothing is more comforting than a hot bowl of soup on a chilly night — and this split pea soup from Healthy Nibbles and Bits certainly hits the spot! Crumbled bacon and miso lends their savory, umami flavors to chunky veggies and split peas for an undeniably belly-warming pot of fall flavors. Not only is this substantial meal rich in fiber and protein, it is bulked up with budget-friendly vegetables for added satisfaction to your dining experience and your wallet.
Ingredients for servings
4 strips bacon
3 medium celery stalks sliced
1 large sweet potato peeled and diced
5 cloves garlic minced
1 tablespoon white or yellow miso certified gluten-free if necessary, optional
green or yellow split peas rinsed
1 cup chicken stock certified gluten-free if necessary
2 cup water divided
1 tablespoon fresh thyme or 1 teaspoon dried thyme
Salt and pepper to taste
Split Pea Soup with Bacon
In a heavy-bottomed pot, fry bacon until edges start to brown, about 4–5 minutes. Line a plate with paper towels to absorb excess bacon fat. Reserve 1 1/2 tablespoons bacon fat remaining.
Heat the same pot over medium-high heat. Add onions and celery, and cook for about 3 minutes, stirring occasionally. Add sweet potatoes, and cook for another 2 minutes. Add garlic and miso paste, and stir for a minute. * If you don’t have miso, add more salt to taste.* Throw in the peas, and mix everything, cooking for another minute. Pour in the broth and 1 cup of water.
Bring the soup to boil. Stir in thyme, and reduce the heat to low. Let the soup simmer, partially covered, for 45 minutes, or until split peas are just tender. If all the liquids are nearly gone, add 1–2 cups of water, depending on how brothy you want your soup. If you want mushier split peas, cook for another 15–20 minutes. Season to taste with salt and pepper.
Crumble bacon, and mix them into the soup.