Split Pea Soup with Bacon and Cheddar
Welcome to a recipe that not only feeds your hunger but also warms up your spirit on those chilly days. This Split Pea Soup with Bacon and Cheddar is a combination of comfort and heartiness with each spoonful.
Why Make This Recipe
Everyone needs a reliable, hearty, and not to mention, delicious soup recipe on their cooking repertoire. Our Split Pea Soup with Bacon and Cheddar is an easy-to-make and incredibly satisfying soup recipe perfect to cap off a long, tiring day. Packed with nutrients from the split peas and extra flavor from the bacon and cheddar, this hearty soup recipe is a must-try!
How to Make Split Pea Soup with Bacon and Cheddar
Ingredients:
– 1 lb dried green split peas, rinsed
– 6 cups chicken or vegetable broth
– 1 cup water
– 1 onion, chopped
– 2 carrots, diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 8 slices bacon, cooked and crumbled
– 1 tsp dried thyme
– 2 bay leaves
– Salt and pepper to taste
– 1 cup shredded cheddar cheese
– Optional garnish: chopped fresh parsley
Directions:
1. Put together split peas, broth, and water in a big pot. Boil it over medium-high heat.
2. Add the onion, carrots, celery, garlic, thyme, and bay leaves to the pot. Lower the heat and let it simmer for 1 hour while stirring occasionally.
3. Take out and throw away the bay leaves.
4. Use a blender to blend the soup until it becomes smooth.
5. Mix the crumbled bacon into the soup. Put in some salt and pepper for taste.
6. Put the soup into bowls. For toppings, add cheddar cheese and the rest of the crumbled bacon. If you like, you may add some chopped parsley.
How to Serve Split Pea Soup with Bacon and Cheddar
Serve this soup hot, ideally just after cooking. It is perfect with some crusty bread on the side or a light, crisp salad for balance.
How to Store Split Pea Soup with Bacon and Cheddar
Store any leftover soup in an airtight container. It can be stored in the refrigerator for up to 5 days. For longer-term storage, portion out the soup and store it in the freezer for up to 3 months.
Tips to Make Split Pea Soup with Bacon and Cheddar
– Soak your dried split peas in water overnight before cooking to ensure a smoother texture.
– For a vegetarian version, simply omit the bacon and use vegetable broth.
– Experiment with different types of cheese. Brie or gruyere could be delicious alternatives to cheddar.
FAQs
1. Can I use yellow split peas instead of green?
Absolutely, you can use yellow split peas. It will just have a slightly different flavor and color.
2. I don’t have an immersion blender. Can I still blend the soup?
Yes, you can blend your soup using a regular blender. Just allow the soup to cool a little before blending to avoid burns or spills, and do it in batches if necessary.
3. Can I freeze this soup?
Yes, this soup freezes well. Just store it in an airtight container and it can last for up to 3 months in the freezer. For best results, add the cheese when you reheat the soup rather than before you freeze it.
Now that you have this recipe, you can enjoy a warm, comforting soup during the cold days. Enjoy your homemade Split Pea Soup with Bacon and Cheddar!