Appetizers / Soups / Salads

Split Pea and Cabbage Soup with Bacon is for Lunch.

Split Pea and Cabbage Soup with Bacon takes 20 minutes to prepare.

Split Pea and Cabbage Soup with Bacon takes 60 minutes to cook.

Split Pea and Cabbage Soup with Bacon makes 8 servings.

The ingredients for Split Pea and Cabbage Soup with Bacon are:

1 tbsp cooking oil
1 medium onion cut in half, sliced thin
2 cups cabbage shredded with a knife
2 cups chopped potatoes
3 slices of bacon finely chopped (freezing first helps)
1 tsp salt
pepper to taste
1 tsp cumin seeds
1 veggie or chicken stock cube
1 cup of split peas
5 cups water

Here is how you make Split Pea and Cabbage Soup with Bacon:

Put potatoes in a bowl and cover with water to keep from turning brown.Heat oil in a heavy pot, add bacon and cook at medium high heat to begin to render fat out. Add onions and cook for a few more minutes then add cabbage. Saute until vegetables begin to brown and the bottom of the pot starts to carmelize. Add stock cube, salt, pepper, cumin, split peas and water. Use the water to "deglaze" the browned bits off the bottom of the pan.Bring to a boil then simmer for 40 minutes until peas start to soften. Drain reserved potatoes and add to the pot. Cook for 20 minutes more until soft. Lightly "mash" the pot of soup to thicken it. Taste and adjust seasonings (I add "maggi" seasoning but Braggs would be good too.)Number of Servings: 8Recipe submitted by SparkPeople user RODENTMAMA.

The nutritional information for Split Pea and Cabbage Soup with Bacon is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 130.0

• Total Fat: 3.5 g
• Cholesterol: 2.0 mg
• Sodium: 256.6 mg
• Total Carbs: 19.7 g
• Dietary Fiber: 5.3 g
• Protein: 5.9 g

The dietary needs meet for Split Pea and Cabbage Soup with Bacon is Gluten Free