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Yellow Pea and Bacon Soup

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“This is a savory, fast and easy soup. Sometimes simplicity is perfection. It's from Rozanne Gold, a favorite cookbook author. Cook time includes overnight soaking of dried peas.”
READY IN:
9hrs 5mins
YIELD:
4 1/2 cups soup
UNITS:
US

Ingredients Nutrition

  • 8 ounces dried yellow split peas
  • 2 ounces medium-size onions, peeled and cut into 8 wedges
  • 4 slices bacon, cut into 1/2 inch pieces
  • 3 cups water
  • 12 teaspoon salt
  • garnish of finely snipped fresh sage

Directions

  1. Soak the peas overnight in water to cover by 2".
  2. Next day fry bacon in a soup pot until fat begins to melt, 1-2 minutes; add the onions and saute over medium heat until lightly browned, about 10 minutes.
  3. Add the drained peas and water and bring to a boil; cover, reduce the heat and simmer, stirring frequently, for 45 minutes.
  4. In a blender, puree 1 cup of the soup and add it back to the soup pot with the salt; simmer another 5 minutes; add more water if soup is too thick; serve with a garnish of finely snipped sage.

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