- Prep: 5 min
- Cook Time: 15 min
- Total: 20 min
- Serving: 4 Servings
Using canned split pea soup shaves a lot of time of this recipe and gets this warm and hearty dish on the table in about 20 minutes. Serve with slices of toasted peasant bread with melted cheddar cheese.
- 1/4 pound sliced bacon (about 6 slices), chopped
- 2 cups frozen peas (one 12-ounce package)
- 2 carrots, shredded
- 1 cup water
- 2 cans split pea soup (18- to 19-ounces each)
- 1/4 cup chopped fresh parsley or celery leaves
- Place the bacon in a medium-sized skillet and fry over moderate heat, stirring frequently, until crispy. Transfer to a plate with a paper towel to drain, and crumble once cool. Set aside.
- In the meantime, place the peas, carrots, and water in a large saucepan over high heat and bring to a rolling boil. Once boiling, reduce the heat and simmer, covered, for 5 minutes.
- Stir in the 2 cans of split pea soup, bring to a simmer and cook for 2 minutes.
- Ladle the soup into bowls and top with the parsley and the bacon. Serve immediately.