Split Pea & Tomato Soup With Bacon
15m prep 5h cook 5h ready
A hearty split pea and tomato soup with bacon, slow-cooked for rich flavor. Topped with croutons, crisp bacon, and fresh parsley.
Ingredients
- 4 smoked bacon
- 1 can petite diced tomatoes
- 2 tbsp Dijon mustard
- Kosher salt and pepper
- 1 1/2 cup green split peas
- 2 medium carrots sliced
- 2 celery sliced
- 1 large onion diced
- 4 clove garlic minced
- 6 sprig thyme
- Croutons
- crisp bacon
- chopped fresh flat-leaf parsley
Nutrition (per serving, estimated)
Estimated based off 10 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 361 mg
- Iron: 8.59 mg
- Magnesium: 98.6 mg
- Phosphorus: 555 mg
- Potassium: 1640 mg
- Zinc: 5.1 mg
Let's Cook
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Step 1.
Place the bacon slices on a microwave-safe plate lined with paper towels. Microwave on high for 3 minutes until partially cooked but still pliable. Set aside.
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Step 2.
While the bacon cooks, in a 5- to 6-quart slow cooker, combine the canned petite diced tomatoes with their juice, Dijon mustard, 5 cups water, and ½ teaspoon each salt and pepper. Stir to mix.
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Step 3.
Add the partially cooked bacon to the slow cooker along with the green split peas, sliced carrots, sliced celery, diced onion, minced garlic, and thyme sprigs. Stir everything together until well combined.
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Step 4.
Cover the slow cooker and cook until the vegetables are tender and the split peas have broken down, about 7 to 8 hours on low or 4 to 5 hours on high.
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Step 5.
Remove and discard the bacon slices and thyme sprigs. Ladle the soup into bowls and top with croutons, crisp bacon, and chopped fresh parsley if desired.
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