Split Pea Supper

Split Pea Supper

From: Cuisine at Home, Issue No. 73
Makes: 2 servings (4 cups)
Total Time: 1 hour
Nutrition: per serving- 687 cal; 21g fat (7g sat); 26mg chol; 89g carbs; 656mg sodium; 33g fiber; 41g protein.

Ingredients:

• 2 strips thick-sliced bacon, chopped
• 1 cup diced onion
• 1/2 cup diced carrot
• 1/2 cup diced celery
• 1/2 tsp caraway seeds
• 2 1/2 cups water
• 2 1/2 cups low-sodium chicken broth (Or Vegetable Broth)
• 1 cup dried split peas, rinsed and picked through
• 1 cup frozen green peas
• 2 tsp pickapeppa or Worcestershire sauce
• salt and pepper to taste
• 2 slices rye bread, cubed
• 1 Tbs butter
• 1 tbs minced fresh parsley

Instructions:

• Saute bacon in a large saucepan over medium-high heat. Once bacon is crisp, remove to drain on a paper-towel lined plate. Reserve 1 tbs drippings in pan.
• Add onion, carrot, celery, and caraway seeds; saute until onion is softened, about 3 minutes.
• Stir in water, broth, and split peas. Bring to a boil; reduce heat, and simmer until peas begin to soften and break down, about 40 minutes. Stir in frozen peas and Pickapeppa sauce. Return soup to a boil. Season soup with salt and pepper.
• Toast bread cubes in a nonstick pan over medium-low heat, tossing often. When cubes are crisp and slightly golden, add butter and cook until cubes are golden brown. Top each serving of soup with reserved bacon, parsley and croutons.