The Spice Club pea soup

Name: Protein Packed Enchiladas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 500 gr Gehakt; 8 (volkoren) Tortillas; 1 blik Tomatenblokjes; 2 teentjes Knoflook; 2 Paprika's; 1 Ui; Geraspte Kaas; 1 blikje Mais; 200 gr Creme Fraiche; 4 tbsp The Spice Club Mexican

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ingredients

4 Persons

4 slices of bacon, cut into pieces
1 medium yellow onion, diced (about 200 grams)
3 stalks celery, finely chopped (about 200 grams)
2 large carrots, finely chopped (about 200 grams)
4 cloves garlic, minced
1 liter of chicken stock
450 grams dried split peas, rinsed
1 tablespoon the spice club thyme
1 teaspoon the spice club smoked paprika powder
1 teaspoon the spice club allspice
225 gram slices of smoked ham, cut into bite-sized pieces
1 teaspoon sea salt, plus extra to taste
¼ teaspoon the spice club black pepper

preparation

Heat a large pan over medium heat. Fry the bacon pieces until crispy. Remove the bacon from the pan and let it drain on kitchen paper.
Add the chopped onion, celery and carrot to the pan. Fry them in the remaining fat until they soften, about 5-7 minutes. Then add the garlic and fry for another 1-2 minutes.
Pour the chicken stock into the pan and add the split peas, thyme, smoked paprika powder and allspice. Bring to a boil, then reduce heat and simmer until the peas are tender, about 45-60 minutes.
Add the pieces of smoked ham to the soup and simmer for another 10-15 minutes.
Season the soup with salt and pepper. Serve hot, garnished with the crispy bacon pieces. Enjoy!