Sour Cream, Bacon, and Split Pea Soup

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READY IN: 2hrs 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large pot, cook the bacon over med-high heat until crisp, 5-7 minutes.
  • Drain the bacon on a paper towel-lined plate, then crumble it up.
  • Add the onion, celery, and garlic to the pot.
  • Cook, stirring, until tender, about 5 minutes.
  • Stir in the tomato paste until blended inches.
  • Stir in the split peas, 8 cups water, the salt, thyme, and bay leaf.
  • Bring to a boil.
  • Reduce to a gentle simmer and cook until the peas have completely fallen apart and the soup thickens, 1 1/2-2 hours.
  • Keep an eye on the soup and add more water if the soup thickens too much while cooking.
  • Discard the bay leaf and season the soup with black pepper.
  • Serve the soup topped with the crumbled bacon, a hearty dollop of sour cream, and a pretty sprinkling of parsley.
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