Split Pea Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
2 hrs 5 mins
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Total Time
2 hrs 15 mins
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Servings
10 servings
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Calories
212 kcal
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Course
Main Course, Soup
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Cuisine
American
Split Pea Soup
Description
The Split Pea Soup relies on thick cut bacon fried until crisp, lending fat and smoky flavor to cook onions, carrots, celery, and garlic. This vegetable base, softened and thickened with butter and flour, is complemented by split peas simmered for about two hours with chicken broth, water, bay leaves, and thyme until tender and creamy.
The soup is finished by folding in chopped bacon and seasoning to taste, resulting in a comforting stew-like consistency with rich, layered flavors from the meat and herbs. The use of flour creates a slightly thickened mouthfeel without pureeing.
This recipe yields 10 generous servings, making it practical for larger families or leftovers. Leftovers store well covered in the refrigerator for up to four days. The recipe notes alternative ingredients such as ham bone instead of bacon (adding olive oil for fat) or quick-cooking red lentils for convenience, offering some flexibility in preparation.
Ingredients
- 6 lices Bacon preferably thick cut (see note 1)
- 1 medium onion finely chopped
- 2 carrot peeled and finely chopped
- 2 celery finely chopped, ribs
- 2 cloves garlic minced
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 8 cups chicken broth
- 2 cups water
- 1 pound split peas rinsed and picked over (see note 2)
- 2 bay leaf
- 1 tablespoon thyme or 1 teaspoon dried, fresh
- salt freshly ground
- black pepper freshly ground
Instructions
- In a Dutch oven over medium heat, fry bacon until crisp. Remove bacon from pot, chop, and set aside. Do not drain grease.
- Add onion, carrots, celery, and garlic to the bacon fat and cook until tender, about 5 to 7 minutes. Add butter and flour and stir for 30 seconds.
- Add chicken broth, water, split peas, bay leaves, and thyme. Bring to boil. Cover and reduce heat and continue simmering for about 2 hours, or until split peas are tender and soup becomes thick and creamy.
- Remove bay leaves, stir in chopped bacon, and season to taste with salt and pepper.
Notes
- Store leftover soup covered in the refrigerator for up to 4 days to maintain freshness.
- Replace bacon with a ham bone using 1/4 cup olive oil to saute the vegetables as a substitute fat source.
- Quick-cooking red lentils can be used in place of split peas for a faster version without soaking.
- The recipe makes 10 servings, suitable for families or batch cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Serving | 1.5 cups | |
| Calories | 212kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 14g | 28% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 808mg | 34% |
| Potassium | 700mg | 15% |
| Fiber | 12g | 48% |
| Sugar | 5g | 10% |
| Vitamin A | 2225IU | 45% |
| Vitamin C | 17mg | 19% |
| Calcium | 51mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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