Dry beans are harvested in their natural state and are processed with care. However, please sort, examine and rinse beans prior to cooking.
Les haricots sont récoltés à l’état naturel et sont traitées avec soin. Toutefois, s’il vous plaît trier, examiner et rincer les haricots avant la cuisson.
Vegetable Split Pea Soup
A few slices of bacon delivers the traditional flavour for this habitant-style soup. If desired substitute a hambone.
- 125 g (1/4 lb.) bacon, diced
- 1 large onion, diced
- 1 clove garlic, finely chopped
- 2 L (8 cups) water
- 1 chicken bouillon cube
- 375 ml (1 1/2 cups) Thompsons Split Yellow Peas 454 g (1 lb.)
- 1 bay leaf
- 375 ml (1 1/2 cups) each of diced carrots and celery
- 125 ml (1/2 cup) diced green pepper
- add ground pepper to taste
Sort and rinse peas.
In large saucepan, cook bacon, onion and garlic until bacon is crisp; if desired, drain off excess fat. Add water, bouillon cube, Thompsons yellow split peas and bay leaf. Bring to a boil; reduce heat, cover and boil gently 30 minutes.
Add remaining ingredients and cook about 30 minutes longer or until peas and vegetables are tender. Makes about 2.5 L (10 cups) soup.
Tip: for a thicker, creamier soup, puree 500 to 750 ml (2 to 3 cups) of the peas, vegetables and liquid. Stir pureed mixture into remaining soup, heat and serve.