A Delicious Spin on A Classic Soup
RECIPE Split Pea Soup with Corned Beef
Ready in 2 Hours
1 Cup Chopped Onion
4 Cloves Chopped Garlic
2 Tbsp Olive Oil
½ Tsp Dried Oregano
½ Tsp Dried Thyme
1 Tsp Black Pepper
3 Medium Carrots, Sliced
3 Small Potatoes, Cubed
1 Lb Dried Split Peas
6 Cups Water
2 Cups Corned Beef Stock OR Regular Beef Stock
2 Slices of Bacon
½ Lb Corned Beef, Fully Cooked & Roughly Chopped
Cook bacon in a medium stock pot on medium heat until rendered & Crispy
Remove bacon & set aside
Add onions & celery to the pot & cook until tender (about ten minutes).
Add garlic & olive oil.
Rinse split peas & add ½ into the pot.
Add water, carrots, potatoes & herbs.
Bring everything to a boil then reduce the heat.
Simmer for 30-40 minutes until the peas, carrots & potatoes are tender.
Add remaining split peas.
Cook for 30 minutes, stirring frequently to avoid burning. Add corned beef stock gradually while cooking. This helps prevent the soup from getting too thick & burning.
Add corned beef & bacon. Simmer for 10-15 minutes or more, until the peas are tender.
Serve with horseradish cream (Mix 1 cup of heavy cream & 2-3 tbsp of prepared horseradish).