Speck And Split Pea Soup

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This delicious speck and split pea soup has been designed to be cooked in a slow cooker, although instructions are also given for cooking in the oven or stove top.

The ingredient of Speck And Split Pea Soup

• 2 tablespoons olive oil
• 1 large brown onion finely chopped
• 3 sticks celery thinly sliced
• 650g piece smoked speck see note
• 400g can chopped tomatoes
• 4 cups massel chicken style liquid stock
• 1 cup dried yellow split peas
• 1 4 cup thyme leaves
• crusty bread rolls to serve

The Instruction of speck and split pea soup

• heat oil in a large frying pan over medium heat add onion and celery cook stirring occasionally for 3 minutes or until tender spoon into slow cooker
• remove rind from speck and discard cut speck into 2cm pieces and add to vegetables add tomatoes stock peas and 2 tablespoons thyme to slow cooker stir to combine cover and cook on high for 3 to 3 1 2 hours or until peas are very tender
• season with salt and pepper ladle into serving bowls sprinkle with remaining thyme and serve with crusty bread rolls

Nutritions of Speck And Split Pea Soup

calories: 419 923 calories
calories: 31 grams fat
calories: 11 grams saturated fat
calories: 12 grams carbohydrates
calories: 4 grams sugar
calories: n a
calories: 22 grams protein
calories: 65 milligrams cholesterol
calories: 2656 38 milligrams sodium
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calories: nutritioninformation