Split Pea Soup

Cooking for a Crowd, Recipes, Weekend Cooking, Worknight Dinners
split pea soup
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split pea soup

Photo: Leigh Loftus

If your’e here expecting more tarts, cookies, cocktails and holiday cheer, well, I am sorry to disappoint you because today is about soup. Split pea soup, to be specific. Dry peas are high in protein, fiber and folate and while they make a mean soup, you can also utilize them in everything from brownies to pasta dishes to snack dips.

In between your holiday baked goods and calorie-laden main dishes (you know you have them on your menus so don’t even try to pretend otherwise) soups are the perfect to help you balance out your diet.

Split pea soups typically have a thick, creamy texture reminiscent of cream-based soup but without the fat. Split peas are high in fiber – offering more than 10 grams per half a cup (to give you some perspective, many vegetables average 5 grams and grains average 3 grams per serving).Serve this soup with fresh fruit or a big green salad to round out your meal.

And then go ahead an gorge on holiday cookies.

You have my permission.

split pea soup

Photo: Leigh Loftus

Split Pea Soup
Recipe type: Cooking for a Crowd, Weekend Cooking
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 1 large onion, chopped
  • 1 cup chopped celery
  • 2 cup chopped peeled carrots
  • 6 slices bacon or pancetta
  • 2 Tablespoons fresh thyme (or 2 teaspoons dried )
  • 2 cups green split peas
  • 8 cups water
  1. Cook bacon in a heavy large pot over medium-high heat. When it is fully cooked and crisp, set bacon aside and reserve fat.
  2. Add onion, celery and carrots to the bacon fat in the French oven and sauté until vegetables begin to soften, about 8 minutes.
  3. Add peas, then water, and bring to boil. Reduce heat to medium-low. Partially cover pot; simmer soup until vegetables are tender and peas are falling apart (they literally split! amazing), stirring often, about 1 hour and 10 minutes.

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  • Reply
    February 26, 2011 at 5:52 pm

    This sounds really good. I have a question. We’re supposed to “simmer soup until pork and vegetables are tender…” I thought maybe that the bacon was to crumble on top of the soup when serving. Should we add it to the soup while it’s cooking? Thanks for the clarification.

  • Reply
    December 16, 2010 at 1:48 pm

    Yes, I agree with Rachel–thanks so much for posting a healthy recipe this time of year! I’ve been eating soup for weeks, and could use a new recipe! This sounds great with the bacon 🙂

  • Reply
    December 16, 2010 at 1:10 pm

    You said it! I’m annoyed by all of my cooking blogs right now b/c I can’t find a decent recipe. It’s all desserts and junk. I’m not a dessert fan, and when it’s as cold as it is (even in the South, where I live) I want to try new warm and comforting recipes. I’ve been thinking of making split pea soup, so thank you for posting this gorgeous recipe!

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