Split Pea Soup with Canadian Bacon
1 tablespoon olive oil, extra virgin
3 rib(s) (medium) uncooked celery, chopped
3 medium uncooked carrot(s), chopped
2 medium uncooked leek(s), white and light green sections, chopped
1 medium uncooked onion(s), chopped
¼ teaspoon table salt
2 clove(s) (medium) garlic clove(s), minced
6 ounces uncooked Canadian-style bacon, diced
64 ounces reduced-sodium chicken broth
1 pound(s) dry split peas, rinsed and sorted (about 2 1/4 cups)
1 leaf/leaves bay leaf
1 teaspoon rosemary, fresh, chopped
¼ teaspoon black pepper, freshly ground
1. In a large stock pot, heat oil over medium-high heat. Add celery, carrots, leeks, onion and salt; cook, stirring often, until softened, about 10 minutes.
2. Stir in garlic and bacon; cook, stirring frequently, 1 minute.
3. Add broth, peas, bay leaf, rosemary and pepper; bring to a boil over high heat. Reduce heat to low and simmer, uncovered, stirring occasionally, until split peas are softened and soup has thickened, about 1 hour. Remove bay leaf before serving.
8 WW Points+
• Prep: 25 Minutes
• Cook: 75 Minutes
Source: Weight Watchers Recipe (6 servings | about 1 1/4 cups per serving.)