Smoky Split Pea Soup
Active Time: 20 minutes | Total Time: 1 hour 45 minutes | Serves 6 | Gluten Free
- 1 yellow onion, chopped
- 3 medium carrots, cut into small pieces
- 2 ribs celery, cut into small pieces
- 1 clove garlic, finely chopped
- 6 slices bacon
- 2 cups split peas
- 2 teaspoons fresh thyme, plus more for serving
- 1 bay leaf
- 1½ teaspoons kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon smoked paprika, plus more for serving
Chop the onion. Cut the carrots and celery into small pieces. Finely chop the garlic.
Slice the bacon crosswise into ½-inch wide pieces.
In a large pot, cook the bacon over medium heat, stirring occasionally, until crisp, 5 to 6 minutes. Use tongs to lift the bacon onto a paper towel lined plate. Add the onion to the pot and cook, stirring often, until softened, 4 to 5 minutes. Add the carrots and celery and cook, stirring, often, until tender and beginning to caramelize, 7 to 8 minutes. Stir in the garlic for 30 seconds.
Add the split peas and 8 cups of water. Stir in the thyme and bay leaf. Let come to a boil. Reduce the heat to medium-low, partially cover with a lid, and simmer until the split peas are tender and falling apart, about 1 hour 30 minutes. Stir in the salt and pepper. Remove and discard the bay leaf.
Using a handheld blender or a regular blender, puree the soup until smooth. Add more water if it’s too thick. Serve topped with the bacon, thyme, and paprika.
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