Loaded with chopped veggies, this thick and creamy soup is unbelievably delicious. Just add a couple of whole wheat rolls on the side for a hearty winter dish.
Prep Time: 10 minutes
Cook Time: 1 hr 10 minutes
Yield: 6 Servings
- 1 TB extra virgin olive oil
- 1 cup onion, chopped (~1 medium)
- 1 cup celery, chopped
- 1 cup leeks, white & light green sections, chopped (~ 2 leeks)
- 1 cup carrots, chopped (~ 3 medium)
- ¼ tsp salt
- 1 TB garlic cloves, minced (~2 cloves)
- 1 6 oz package Canadian bacon, diced
- 2 32 oz boxes low-sodium, fat-free chicken broth
- 1 lb bag green split peas, rinsed and sorted (~2 ¼ cups)
- 1 bay leaf
- 1 tsp fresh rosemary, chopped
- ¼ tsp black pepper
Heat oil over medium-high heat in a large soup or stock pot. Add onion, celery, leek, carrot and salt and cook, stirring often, until softened (~ 10 minutes). Stir in garlic and Canadian bacon and cook 1 minute longer. Add broth, peas, bay leaf, rosemary and black pepper and bring to a boil over high heat. Reduce heat to low and simmer, uncovered, stirring occasionally, for 1 hour or until split peas are softened and soup has thickened. Remove bay leaf before serving.
If time is an issue, feel free to use a food processor to coarsely chop the vegetables. Just pulse each a few times until no large pieces remain.