Directions:
- In a large pot brown the bacon. Remove from the heat and reserve 1 tablespoon of pan drippings. Set bacon aside.
- In the same pot with the bacon drippings cook carrots, celery, onions, garlic and rosemary for 3 – 5 minutes or until vegetables are softened slightly. Stir in split peas. Pour in 4 cups chicken broth and water. Bring to a simmer and skim any scum that comes up to the top. Reduce heat and let simmer for 1 - 1 1/2 hours or until the peas are tender.
- Using an immersion blender blend soup until smooth. If you do not have an immersion blender carefully transfer hot soup to a blender and blend in batches until smooth. Add remaining cup of chicken broth if soup is too thick for your tastes.
- Ladle into soup bowls, top with reserved bacon and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 316.01 Kcal (1323 kJ) | ||
| Calories from fat | 144.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.03g | 25% | |
|---|---|---|---|
| Cholesterol | 24.78mg | 8% | |
| Sodium | 1748.56mg | 73% | |
| Potassium | 799.41mg | 17% | |
| Total Carbs | 28.16g | 9% | |
| Sugars | 2.5g | 10% | |
| Dietary Fiber | 4.56g | 18% | |
| Protein | 12.84g | 26% | |
| Vitamin C | 22mg | 37% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 2.3mg | 13% | |
| Calcium | 82.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 60.96 Kcal (255 kJ) | ||
| Calories from fat | 27.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.09g | 25% | |
|---|---|---|---|
| Cholesterol | 4.78mg | 8% | |
| Sodium | 337.29mg | 73% | |
| Potassium | 154.2mg | 17% | |
| Total Carbs | 5.43g | 9% | |
| Sugars | 0.48g | 10% | |
| Dietary Fiber | 0.88g | 18% | |
| Protein | 2.48g | 26% | |
| Vitamin C | 4.2mg | 37% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.4mg | 13% | |
| Calcium | 16mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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