5 from 12 votes
Split Pea Soup
Split Pea Soup features split peas simmered with bacon, aromatic vegetables, and herbs to create a hearty, creamy soup. The slow cooking transforms peas into a thick texture while the sautéed bacon and vegetables impart a smoky and savory depth. Bay leaves and thyme add subtle herbal fragrance, making it filling and warming, suitable for family dinners or batch cooking.
Prep Time
10 mins
Cook Time
2 hrs 5 mins
Total Time
2 hrs 15 mins
Servings:
10
servings
Calories:
212 kcal
Course:
Main Course, Soup
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 10 servings
Amount Per Serving
Calories 212
% 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.