Ingredients Jump to Instructions ↓

  1. 5 slices bacon

  2. 2 medium onions, chopped

  3. 2 large carrots, peeled and chopped

  4. 1 large celery rib, chopped

  5. 2 garlic cloves, minced

  6. 2 (32 oz.) cartons low-sodium chicken broth

  7. 1/2 cup water

  8. 1 1/2 cups green split peas, rinsed

  9. 2 bay leaves

  10. 1 teaspoon dried thyme, crumbled

  11. 1 1/2 teaspoons salt

  12. Freshly ground black pepper, to taste

  13. 1/2 cup sour cream, optional

Instructions Jump to Ingredients ↑

  1. Make soup: Sauté bacon in large pot over medium-high heat until crisp and brown. Remove and set aside. Add onion, carrot and celery to pan; sauté until vegetables begin to soften. Add garlic; sauté for 1 minute. Add broth, water, peas, bay leaves and thyme; bring to a boil. Reduce heat to medium-low, partially cover pot and simmer until vegetables are tender and peas fall apart, stirring occasionally, 1 to 1 1/2 hours.

  2. Puree 5 cups soup in batches in blender. Return to pot. Stir in salt and season with pepper to taste.

  3. Make croutons.

  4. To serve, ladle soup into bowls. Crumble reserved bacon on top. Add a cat crouton and a dollop of sour cream to each bowl.


Send feedback