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Nutrition Facts
Serving Size 425 g
(Approx. 8 Servings)
Amount Per Serving
Calories 280 Calories From Fat 60
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 370 mg 15%
Total Carbohydrate 36 g 12%
Dietary Fiber 12 g 48%
Sugars 7 g
Protein 19 g
Vitamin A 0% Iron 15%
Vitamin C 4% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Split Pea Soup with Crispy Bacon
Prep Time
25 minutes
Cook Time
1 hour
Total Time
1 h 25 m
8  People


Recipe makes 8 Servings

12 Oz H-E-B Natural Pecan Smoked Uncured Bacon, diced small or cut into thin lardons
1 cup(s) shallots, minced
1 Tbsp fresh garlic, minced
1/2 cup(s) celery, diced small
16 Oz dried split peas
2 Qt H-E-B Organics Chicken Stock
1/4 cup(s) sherry vinegar, optional for drizzling over soup as needed
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In a large dutch oven set over medium heat, add bacon, stir-fry and allow bacon to cook until crispy. Approximately 8 to 12 minutes.
Once crispy, remove bacon with a slotted spoon to drain on a plate lined with paper towels. Leave fat in pan.
Add Shallots, garlic and celery to fat and cook 3 to 4 minutes before adding split peas. Stir-fry for an additional 2 to 3 minutes before adding stock.
Bring everything to a simmer then lower heat and allow to cook until split peas are soft, approximately 30 to 40 minutes.
Once peas are soft blend with an immersion blender until smooth. Lower heat to lowest setting and allow to cook 8 to 10 more minutes stirring occasionally.
To serve, ladle soup into bowls garnish with crispy bacon, and drizzle with sherry vinegar.
Chef's Note: Add warm, toasted croutons for a nice crunch.


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