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Split pea soup in a white bowl.
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Split Pea Soup Recipe

So simple and delicious, my favorite Split Pea Soup recipe is the ultimate winter comfort food that doesn’t break the bank. I make my split pea soup with bacon for a little bit of smokiness. It makes ALL the difference! 
Course Main Course, Soup
Cuisine American
Keyword bacon, carrots, peas
Prep Time 10 minutes
Cook Time 2 hours 5 minutes
Total Time 2 hours 15 minutes
Servings 10 servings
Calories 285kcal
Author Meggan Hill

Ingredients

  • 6 slices bacon preferably thick cut
  • 1 medium onion finely chopped
  • 2 carrots peeled and finely chopped
  • 2 stalks celery finely chopped
  • 2 cloves garlic minced
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 8 cups chicken broth or vegetable broth
  • 2 cups water
  • 1 pound split peas rinsed and picked over
  • 2 bay leaves
  • 1 tablespoon fresh thyme or 1 teaspoon dried
  • Salt and freshly ground black pepper
  • Fresh bread for garnish, optional

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 5-7 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, add chopped bacon, and season to taste with salt and pepper. Garnish with pieces of bread if desired.

Nutrition

Calories: 285kcal