Canadian Yellow Split-Pea Soup

1. 1

   Rinse peas.

2. 2

   In a 4-quart saucepan, combine peas, water and salt.

3. 3

   Bring to a boil; remove from heat and let soak for 1 hour.

4. 4

   In a 10-inch nonstick skillet heat oil over medium-high heat; add bacon and cook, stirring frequently, until browned.

5. 5

   Stir in onions and carrots and cook, stirring occasionally, until onions are translucent; add to peas in saucepan and stir to combine.

6. 6

   Add remaining ingredients except parsley and bring to a boil.

7. 7

   Reduce heat to low, cover, and let simmer, stirring occasionally to prevent mixture from sticking to bottom of pan, until peas are softened and mixture thickens, about 45 minutes.

8. 8

   If soup becomes too thick, add up to an additional cup of water.

9. 9

   Serve each portion sprinkled with fresh parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.