Split Pea Soup

Just because it's not the prettiest soup on the block, doesn't mean it's not tasty!
Author Meme


  • 2 slices center-cut bacon chopped {or 2 tsp olive oil for vegetarian/vegan}
  • 1 onion chopped
  • 2 carrots chopped
  • 2 ribs celery chopped
  • 2 cloves garlic minced
  • 1 cup dried split peas sorted for stones and rinsed
  • 4 cups water
  • 1 TBSP dried parsley
  • 1/2 tsp dried thyme crushed
  • 1/2 tsp freshly ground black pepper
  • 1 bay leaf
  • 1/2 tsp salt
  • 1 cube low-sodium vegetable or chicken bouillon cube {optional}


  • In a soup pot of Dutch oven, cook bacon over medium heat. Transfer to a paper towel to absorb extra grease.
  • Wipe bacon grease out of the pot {I like to leave a little bit for added flavor}*
  • Add the onions, carrots, and celery to the pot and sauté for 7 minutes, until vegetables are tender and lightly browned.
  • Add in garlic, and cook, stirring constantly, for 30 seconds.
  • Stir in the peas, water, parsley, thyme, pepper, and bay leaf. {Do Not add the salt in this step}.
  • Bring soup to a boil, partially cover, and reduce heat to a simmer.
  • Simmer for 60-90 minutes, until peas have softened. Be sure to stir occasionally.
  • Stir in the salt and bouillon cube, if using. Simmer another 15-20 minutes.
  • If you like your split pea soup chunky, leave as is. If you like a smoother consistency, remove from heat and use an immersion blender to blend to desired consistency {or carefully transfer to a blender to blend}.
  • Serve sprinkled with bacon. Enjoy!


*If you don't want to use bacon, skip the first two steps and use 2 tsp olive oil to sauté the vegetables.
*Nutrition Facts are calculated with bacon & optional vegetable bouillon cube.