Скачать или смотреть Split pea soup is one of my favorite soups and making it with pancetta (or bacon) makes it much

Split pea soup is one of my favorite soups and making it with pancetta (or bacon) makes it much easier than trying to find a whole ham bone to cook!

INGREDIENTS
2tbsp EVOO or avocado oil
1 cup pancetta (or bacon or ham), cubed
1 yellow or white onion, diced
3 carrots, peeled and diced
3 celery ribs, diced
3 garlic cloves, minced
1-16oz bag of dry green split peas, rinsed
2 sprigs of thyme
1tsp kosher salt
1tsp pepper
1tbsp chicken bouillon powder
1 bay leaf
4 cups chicken broth
3-4 cups water
Parsley for garnish (optional)

1. In a large Dutch oven or stock pot, heat oil on medium-high heat. Cook pancetta until somewhat crispy, about 3-4 minutes. Remove 1/4 cup of pancetta and set aside for topping when finished.
2. Add onions, carrots, and celery and cook until translucent (about 2-3 minutes). Add garlic and cook for another minute.
3. Add split peas, thyme, salt and pepper. Stir together.
4. Add bay leaf, chicken broth, and 3 cups of water. Bring to a boil.
5. Once boiling, reduce heat to low/simmer, cover, and cook for about an hour, stirring occasionally until soup thickens and peas break down.
6. If the soup is too thick, add another cup of water and simmer for another 10-15 minutes.
7. Taste for salt and add more if needed. Serve with fresh parsley, if desired. Enjoy!

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