Ingredients

The following ingredients have 6 Servings
  • 8 ounces Thick sliced bacon or pancetta (chopped)
  • 1 large yellow onions (chopped)
  • 2 cloves garlic (minced)
  • 2 tablespoons olive oil (for sautéing)
  • 3 carrots (diced)
  • 3 Celery Stalks (diced)
  • 1 pound dried split yellow peas
  • 8 cups chicken stock
  • 1 teaspoon smoked paprika
  • salt and pepper (to taste)
  • 1 bay leaf

Instruction

  • In a large stockpot on medium-high heat, dry fry the bacon until golden brown (you can add a bit of oil if it starts to stick to the bottom of the pan.
  • If needed, add one-two tablespoons of olive oil, add the onions to the pan and with the garlic until the onions are translucent, 5-10 minutes.
  • Add the carrots, celery, split peas, chicken stock, smoked paprika, and bay leaf.
  • Bring to a boil, then simmer uncovered (Skimming off any foam that forms foam while cooking) for 1 - 2 hours or until the peas start to break down. Check often and stir frequently to keep the soup from burning on the bottom.
  • Taste for salt and pepper. Serve hot.