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Split Pea with Bacon Soup: Submitted by: Mama Bear | Date Added: 4 Oct 2013
Listed in: Vegetables

2 lbs Dried Split Peas, 1 lb Frozen Peas, Carton of Chicken Stock (not broth), 2 cups Sweet Onion (diced), 3 tbs Minced Garlic, 1 1/2 cups Sweet Baby Carrots (diced), 1 cup Celery Hearts (diced), 1 cup Cooked, Minced Bacon (thick sliced, smoked), Extra Virgin Olive Oil, Real Butter, 1/4 cup Chicken Base, Water, Papa Bear Seasoning

Cooking Instructions

Sort and rinse dried peas. Pour into large stock pot. Add enough cold water to cover peas. Soak peas for 1 hour, adding water as needed to keep covered. While peas soak, cook bacon, drain and mince. Set aside. Dice onion, carrots and celery. Set aside. Add chicken stock, 8 cups water and chicken base to soaked peas. In separate skillet, sauté onion, carrot, celery and garlic in 1 tbs each olive oil and butter, until vegetables sweat. Add vegetable mixture to peas along with bacon. Heat to boiling, stirring frequently, then reduce heat to simmer. Thaw frozen peas and set aside. Simmer until peas are tender and soup has thickened. Purée thawed peas in blender with one ladle of hot soup. Pour puréed mixture into stock pot and stir to combine. Adjust seasoning to taste by adding Papa Bear Rub. Serve hot with your favorite bread, salad, or sandwich. Enjoy!

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