As soon as the fall temperatures show up, soup goes on the menu at my house. The chilly nights are so perfect for a hot, comforting soup. It’s nice too, since the vegetables of summer, served cold then, now can be tossed in for a hot and nutritious dinner.
This week, it’s been a goal to find new soup recipes for the year. Bacon and Pea Soup turned out to be another good combination. Fast and easy is always a bonus. This one is that too. It’s a lightened up version of an old recipe I ran across in my mother’s cookbook.
It has the irresistible taste of bacon, cooked crisp, and the color of bright green frozen peas. That makes for a very pretty soup. I added broken up spaghetti to mine, but it would be even better with stellini or orzo. Any small pasta.
If you prefer a thicker soup, add the water slowly until it is the way you like it. I found it was a little too concentrated with only 2 cups so added additional.
I was surprised when I had a second bowl the following day. The bacon gave it a wonderful flavor after being in the fridge overnight. Very tasty!
Now we have another soup on the rotation. Anything with bacon always tastes so good!
- 6 bacon slices, cut into small pieces
- 2 tablespoons butter
- 1 large onion, diced
- 2 celery sticks, chopped
- 1 carrot, chopped
- 2 cans of chicken broth
- 2 to 3 cups water
- 1 cup of frozen peas
- 1 cup small pasta noodles like stellini
- Chop the bacon into small pieces.
- Cook the bacon til it begins to brown.
- Drain all but 1 tablespoon of oil
- Cook the bacon, onion, carrot and celery on low for about 3 minutes.
- Add the broth and 2 cups of water, let simmer for 5 minutes.
- Then add the peas and pasta until the pasta is done.
- Add more water to the desired consistency.
- Pepper and salt to taste.
- Serve with rolls, biscuits or cornbread15.