Blending the soup creates the thick consistency for which split pea soups are known. The soup is hot, so be sure to process it in small batches to keep from getting burned.

Ana Kelly
Recipe by Oxmoor House October 2006

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Recipe Summary

prep:
10 mins
cook:
1 hr 14 mins
total:
1 hr 24 mins
Yield:
8 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook bacon in a large saucepan over medium heat until crisp. Remove from pan; crumble. Add onion and next 3 ingredients to pan; cook 7 minutes or until tender. Add water and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 1 hour or until peas are very tender.

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  • Place half of soup in a blender; process until smooth. Repeat procedure with remaining soup. Ladle soup into individual bowls; sprinkle evenly with bacon.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

170 calories; calories from fat 12%; fat 2.3g; saturated fat 0.7g; protein 14.2g; carbohydrates 23.4g; fiber 0.9g; cholesterol 17mg; iron 1.4mg; sodium 453mg; calcium 17mg.
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