Split Pea Soup with Sweet Potatoes and Bacon

Sunday, October 21, 2012


1 bag of split peas (yellow or green, I used yellow)
Bacon-- 2 slices if thick cut or 4 if thinner cut 
       *I used the organic Sunday bacon by Applegate farms, 4 slices
3 small sweet potatoes peeled and cut into 1/2 inch chunks
Salt and pepper to taste
1 cup of broth-any kind you like. I usually use 
        **Imagine Free Range Low Sodium Chicken Broth
A pinch of dry thyme or 1 tsp fresh thyme
Lemon juice


Preheat oven to 400 degrees. Place sweet potato and bacon on a rimmed backing sheet. Roast until potatoes are golden and bacon is crisp, about 25 - 30 minutes. Toss every 15 minutes or so.

In a large saucepan, combine split peas w 6 cups of water.
Simmer uncovered until peas are very soft, about 50 minutes. 

Puree half the peas, I used an immersion blender, adding broth a little at a time till desired consistency. Add the remaining split peas. If you want a smoother soup, you can puree the whole thing. Add thyme, cook a few more minutes. 

Season w salt and pepper to taste. Add a squeeze of lemon juice if you like. 

Add to bowls, top each w sweet potato and bacon.


Adapted from a Recipe by Tyler Florence, People Magazine October 8, 2012

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