Split Pea Soup

Split Pea Soup is the perfect comfort food! It is delicious, satisfying, and so easy to make. If you ever thought it was a complicated dish, this pea soup recipe will change your mind. It is a simple and foolproof recipe!

Course Main or side dish

Cuisine American

Keyword soup recipe, split pea soup

Prep Time 20

Cook Time 2

Total Time 2 20

Servings servings

Calories 440kcal

Author Isabel Laessig

Ingredients

1 pound split peas
2 tbs olive oil
5 slices smoked bacon diced
2 medium carrots diced
1 onion diced
1 celery stalk diced
2 garlic cloves minced
2 bay leaves
6 cups chicken stock
salt and pepper to taste
fresh parsley to garnish optional

Instructions

In a large pot cook the bacon over medium heat until brown and slightly crispy. Remove the bacon and discard any excessive fat from the pot.
Heat the olive oil in the same pot and cook the onion in it for 1-2 minutes, until translucent. Add garlic, carrots and celery and cook for 1-2 minutes.
Add to the pot the chicken stock, the split peas and the bay leaves. Season with salt and pepper. Cover the pot with a lid and bring to boil. Lower the heat and simmer for about 1.5 hours, or until the peas are soft and the soup starts becoming creamy.
You will probably need to add more water during the cooking as it will quickly evaporate and the soup will become too thick.
When the split pea soup is ready, remove the bay leaves.
Garnish the soup with fresh parsley and the cooked bacon.

Video

Notes

1. Add the leftover bacon to the soup. It will be very nice when reheated.

2. For a vegetarian version skip the bacon and use vegetable stock instead of chicken. Garnish the soup with toasted nuts (almonds or peanuts) and crushed dried red peppers.

Nutrition