Photo: Brian Woodcock; Styling: Heather Chadduck Hillegas
1 Hour 20 Mins
Serves 6 (serving size: about 1 1/3 cups)
Miso paste, a traditional Japanese ingredient made from fermenting soybeans, enriches this soup with a deep, savory flavor and enhances the creamy texture of the peas. We think it's a must, but you can use an extra 1/2 teaspoon of kosher salt instead. Bacon adds a hearty flavor to the base of the soup, but you can sub the bacon for any cooking oil of your choice for a vegetarian option. With 26 grams of protein, this hearty bowl of soup is sure to keep you full and satisfied. Double the batch and freeze leftovers for up to 3 months.
5 center-cut bacon slices
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
5 garlic cloves, chopped
2 tablespoons white miso (soybean paste)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound green split peas
6 cups unsalted chicken stock
1 bay leaf
Est. added sugars 0g
How to Make It
Place bacon in a Dutch oven over medium-high heat; cook 5 minutes or until crisp. Remove bacon with a slotted spoon; crumble.
Add onion, celery, carrot, and garlic to drippings in pan; sauté 5 minutes or until slightly tender. Add miso, salt, pepper, and peas to pan; sauté 2 minutes, stirring constantly. Add stock and bay leaf; bring to a boil over medium-high. Partially cover, reduce heat to medium-low, and simmer 1 hour or until peas are tender. Discard bay leaf. Stir in bacon.
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