My Kitchen

Recipe: Split Pea Soup

Growing up, split pea soup was my favorite thing. My mom always had it on hand for me #blessed. To this day, it’s still one of those dishes that I order almost every time I see it on a menu. Last year I bought myself an immersion blender and I had all these grand soup plans – I never made any soup. It’s now the fall so soup is definitely on the docket. I was browsing the internet for some soup recipes when I stumbled upon this version from Taste of Home. Most of the ingredients I already had at home or could easily pick up at Whole Foods so I decided to give it a whirl and make some fun changes. I loved it so much, I’ve eaten it a handful of times this week and I have plenty in the freezer for some busy nights.

Split Pea Soup

Split Pea Soup

Ingredients – Yields 7 Servings

Split Pea Soup

Split Pea Soup

  • 6 cups chicken broth
  • 2 cups dried green split peas, rinsed
  • 1 medium onion, chopped
  • 2 cups chopped carrots
  • 2 celery ribs, chopped
  • 3 garlic cloves, minced
  • 1/2 teaspoon dried basil
  • 1 tablespoon crushed red pepper
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 5 tablespoons shredded carrots
  • 2 green onions, sliced
  • 14 strips of bacon


  1. In a large saucepan, combine the first nine ingredients; bring to a boil.
  2. Reduce heat; cover and simmer for 1 hour or until peas are tender, stirring occasionally.
  3. Add salt and pepper; simmer 10 minutes longer.
  4. Cook your bacon until crispy.
  5. Puree the soup with an immersion blender. If you only have a traditional blender, puree in small batches then return to the pan.
  6. Garnish with shredded carrots, green onions, and crumbled bacon.

In addition to making soup, I also roasted cauliflower to accompany the dish. While it’s not mentioned in the recipe, the cauliflower also made an excellent addition to the soup. It became a little heartier and significantly more filling.

You can see what other dishes I’m cooking, here.

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