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Before you jump to Split Pea and Bacon Soup recipe, you may want to read this short interesting healthy tips about Energy Enhancing Snacks.
Eating healthy foods can make all the difference in how we feel. We are likely to feel way less gross whenever we increase our intake of wholesome foods and lower our consumption of processed foods. Eating more fresh vegetables helps you feel a lot better than eating a piece of pizza. This is usually a problem, however, in terms of eating between meals. You can spend numerous hours at the grocery store searching for an ideal snack foods to help you feel healthy. There’s nothing like one of these simple healthy foods when you need an energy-boosting treat.
Yogurt is a snack many individuals take for granted. Eating yogurt in place of a nutritious larger lunch is not a good idea. Low fat yogurt would make a fantastic snack, however. Along with calcium, it really is a good supply of protein and vitamin B. Easily digestible, yogurt can actually help your gastrointestinal system work correctly depending upon the culture used to produce it. Fast hint: select unsweetened yogurt and include walnuts or flaxseeds. It’s an easy way to minimize sugar while still enjoying a yummy snack.
You will find lots of healthy treats you can choose that don’t involve a lot of preparation or searching. Being healthy doesnt really need to be a battle-if you let it, it can be quite uncomplicated.
We hope you got benefit from reading it, now let’s go back to split pea and bacon soup recipe. To cook split pea and bacon soup you need 8 ingredients and 3 steps. Here is how you achieve it.
The ingredients needed to make Split Pea and Bacon Soup:
- Use 1 small onion
- Use 1 large carrot, diced
- Provide 1 lb dried split peas, rinsed
- You need 2 bay leaves
- You need 4 cup chicken or vegetable stock
- You need 1 cup water
- Use 1 salt and pepper
- Use 4 oz bacon ends, diced small
Steps to make Split Pea and Bacon Soup:
- In large Dutch oven, cook the bacon over medium heat until most of the fat has rendered. Reserve a few bits of bacon for garnish. Spoon off all but one tablespoon of bacon fat. Keep the bacon fat in a clean container in your freezer, and use it for other things like roasting potatoes, eggs, chickens, etc.
- Add vegetables to pot. Let them cook until vegetables have softened and onion is translucent, about 5-7 minutes. Add peas and toss with vegetables until evenly coated with bacon fat. Add bay leaves, stock, and water. Bring to a boil, then reduce heat. Let simmer until peas are tender, about 45-60 minutes. Periodically skim the top of soup of grease. If soup seems too thick, thin out with more stock or water.
- When peas are tender, you can leave the soup alone if you want it chunky. I like to purée the soup so it is creamier. Just stick an immersion blender into soup and blend as much as you like. You can also transfer half of soup to regular blender or food processor, then add the blended soup back to the unblended half.
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