Split Pea Soup


  • 1 teaspoon vegetable oil
  • 4 slices bacon, cut into 1/2 inch pieces
  • 2 medium onions, cut into small dice
  • 2 medium carrots, peeled and cut into small dice
  • 3 stalks celery, cut into small dice
  • 1 bay leaf
  • 1 teaspoon whole black peppercorns
  • 1 1/2 green split peas
  • 5 to 5 1/2 cups chicken stock or low-salt canned chicken broth
  • Kosher salt and freshly ground black pepper

Rich with sweet root vegetables, thick, and deep green, this is a stick-to-your ribs soup.


In a medium to large saucepan over medium-high heat, heat the oil until shimmering. Add the bacon and saute 1 minute.


Add the diced vegetables, bay leaf, and peppercorns and saute until the onions are transparent, 5 to 8 minutes.


Add the peas and stock, raise the heat to high, and bring to a boil.


Reduce the heat to medium and simmer until the peas are tender, about 1 hour.


Remove the bay leaf and puree the soup in a blender. Strain through a medium-mesh strainer and season with salt and pepper.