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.
We each have our favorites. Mine vary from week to week, but nearly always include Beef Barley Soup, Chicken Brunswick Stew, and Spinach with White Beans.
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!
Rating
Serves: 4
- 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.
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