Canadian yellow split-pea soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4½ | ounce | Sorted uncooked yellow split peas |
| 1 | quart | Water |
| ½ | teaspoon | Salt |
| 2 | teaspoons | Vegetable oil |
| 2 | ounces | Diced Canadian-style bacon |
| 1 | cup | Each chopped onions and sliced carrots |
| ¼ | teaspoon | Each crumbled sage leaves and ground allspice |
| Dash white pepper, or to taste | ||
| 2 | tablespoons | Chopped fresh parsley |
Directions
Rinse peas. In a 4-quart saucepan, combine peas, water and salt.
Bring to a boil; remove from heat and let soak for 1 hour. In a 10-inch nonstick skillet heat oil over medium-high heat; add bacon and cook, stirring frequently, until browned. Stir in onions and carrots and cook, stirring occasionally, until onions are translucent; add to peas in saucepan and stir to combine. Add remaining ingredients except parsley and bring to a boil. Reduce heat to low, cover, and let simmer, stirring occasionally to prevent mixture from sticking to bottom of pan, until peas are softened and mixture thickens, about 45 minutes. If soup becomes too thick, add up to an additional cup of water. Serve each portion sprinkled with fresh parsley.
Makes 4 servings.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.