Bacon Rice and Split Pea Soup


1/3 cup dried split peas
2 tbs butter
2 garlic cloves, minced
1 medium onion, thinly sliced
1 cup long grain rice
2 tbs tomato paste
5 cups chicken stock
1 cup carrots, peeled and finely diced
4 slices bacon, chopped
Kosher salt and cracked black pepper to taste
2 tbs fresh parsley, chopped
4 tbs light cream


  • Cover the dried split peas with plenty of cold water and let soak overnight.
  • Melt the butter in A heavy saucepan, add the garlic and onion, and cook for 2-3 minutes without browning.
  • Add the rice, drained and rinsed split peas, and tomato paste, and cook for 2-3 minutes, stirring constantly to prevent sticking.
  • Add the stock, bring to a boil, the reduce heat to a simmer and cook for 20-25 minutes or until the rice and peas are tender.
  • Remove from the heat and let cool.
  • Blend about 3/4 of the soup in a food processor or blender to form a smooth puree.
  • Pour this into the remaining soup in the saucepan.
  • Add the carrots ¬†and cook for an additional 10-12 minute or until the carrots are tender.
  • Meanwhile, place the bacon in a non stick skillet and cook over ¬†gently heat until the bacon is slightly crispy. Remove and drain on paper towels.
  • Season the soup with salt and pepper to taste, then stir in the parsley and cream.
  • Reheat for 2-3 minutes, then ladle into soup bowls.
  • Sprinkle with the bacon and serve.




30 min


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