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Split Pea Soup

Perfect for a cold night

Course Soup
Cuisine American


  • 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.

Recipe Notes

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.