Split Pea Soup


I love the soup season. It’s the perfect warm up for cold weather! In this recipe I use vinegar. It’s my secret to great soups.

1 Tbs olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
6 sprigs fresh thyme, chopped
3 slices of bacon, chopped (or for a vegetarian alternative, use soy bacon chips)
3/4 cup white wine, soveignon blanc
1 16 oz. package of split peas
1 32 oz. carton chicken or vegetable broth
2 Tbs apple cider vinegar
2 tsp salt
1 tsp pepper

Saute vegetables and bacon in olive oil for 2 minutes. Add wine and cook for 1 minute. Add split peas, broth, vinegar, salt and pepper. Taste the broth just in case it needs to be adjusted for salt.

Cook on medium-high and bring to a boil. Turn down to low and cook for 2 hours or until the peas are very soft. Use an immersion stick blender to puree the soup.

Serve with a dolup of greek yogurt or sour cream. Enjoy!



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