Winter calls for homemade soup, split pea and turkey bacon soup is the perfect answer! This recipe comes from Shelley Lagassé, Acting Technologist, Pulses & Special Crops.
Split Pea and Turkey Bacon Soup
- 3 TBSP olive oil
- 8 slices turkey bacon, diced
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 C dry split peas, picked over and rinsed
- 8 C low sodium chicken or vegetable stock
- 2 bay leaves
- 1 tsp ground marjoram
- 1 tsp salt
- ¼ tsp black pepper
- 4 large carrots, chopped
- 3 large stalks celery, chopped
- 1 large potato, chopped
Heat the oil over medium heat. Sauté the turkey bacon until crispy, about 5 minutes. Use a slotted spoon to remove 3/4 of the turkey bacon to set aside for topping the soup. Add the onion to the same pot with the remaining 1/4 of turkey bacon. Sauté until onion is softened, about 5 to 7 minutes. Add the garlic and sauté 1 minute more, stirring constantly.
Add the split peas, broth, bay leaves, marjoram, salt and pepper. Bring to a boil over high heat. Turn heat down and cover the pot. Simmer until the peas form a smooth soup, about 45 to 60 minutes, stirring occasionally.
Add the carrots, celery, and potato. Cover the pot, turn heat up to high, and bring to a boil. Once boiling, turn heat down and simmer until the veggies are tender, about 20 to 30 minutes, stirring frequently.
Taste and season with additional salt and pepper as desired. Serve with the reserved turkey bacon sprinkled on top.
Here’s what Shelley had to say about why she chose this recipe:
“This is a revamped version of a traditional French Canadian classic. It reminds me of my grandmother every time I make it. If you want to increase your pulse consumption, for the many nutritional benefits, let this hearty and healthy soup become one of your new favourites. It is sure to warm you up and get you through the last few months of winter. If you are looking for a vegetarian option, just omit the turkey bacon and use vegetable broth. Enjoy!”
Shelley Lagassé joined Cigi in May 2017 on term as Acting Project Manager, Pulse Flour Milling and Food Applications and has since moved on to Acting Technologist, Pulses and Special Crops. She is involved in applied research on the quality of pulses, pulse flours and fractions and provides technical demonstrations of the Pulse Processing and Specialty Milling facility. The research that she is involved with is aimed at increasing understanding of pulse flour production and utilization to improve value added use of pulse flour ingredients in the food industry. Prior to joining Cigi, Shelley worked as a Product Development Consultant for the Food Development Centre. She went on to be a consultant with Great Plains Aseptic Processors, in the areas of product development, food quality and safety. In 2003, Shelley completed her Master of Science in Food Science at the University of Manitoba. Her thesis topic focused on the incorporation of hull-less barley in Asian noodles.