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Split Pea Soup
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Split Pea Soup

This recipe makes a small batch (approximately 3 servings), but can easily be doubled or even tripled (it freezes beautifully!)

Prep Time
10 mins
Cook Time
1 hr
Course: Soup
Cuisine: American

Ingredients

  • 4 lices Bacon coarsely chopped
  • 1 onion chopped (1 cup chopped, medium
  • 1 cup green split peas
  • 4 cups chicken stock
  • 1 cup water or more as needed
  • 1 bay leaf
  • 1 teaspoon thyme or 1/2 teaspoon dried thyme, chopped fresh
  • ½ teaspoon salt or to taste
  • ½ teaspoon black pepper or to taste, freshly ground
  • 1 teaspoon sherry vinegar

Instructions

    Cup of Yum
  1. Heat a large heavy saucepan or Dutch oven over medium high heat. Add bacon pieces and cook, stirring occasionally, until crisp. Remove bacon with a slotted spoon and transfer to a paper towel-lined plate.
  2. Remove all but 2 tablespoons of bacon fat (you can save it for another use) and return saucepan to medium heat.
  3. Add onions and sauté 5 minutes until soft.
  4. Add dried split peas and cook for 1 to 2 minutes until coated with fat. Add chicken stock, 1 cup of water, thyme, and bay leaf and bring to a simmer. Continue to cook, partially covered, for 50 to 60 minutes or until peas are very soft and falling apart.
  5. Optionally, blend all or half of the soup (use caution when blending hot liquids) and return to saucepan. Add a bit of additional water or broth for a thinner consistency if desired. Season with salt and pepper and stir in vinegar to taste. Serve warm, topped with bacon bits and a sprinkle of fresh thyme (if desired).