Split Pea Soup


Split Pea Soup

We don't get many rainy days in Colorado, so I really look forward to them. Today we were treated to a rare rainy day. I made split pea soup and took Einstein on a walk along the Platte River while the flavors in the soup melded together. This soup is filled with flavor and makes enough for four. It freezes well, so I usually make a double batch, freeze half and save it for when the snow falls as an apres ski treat.
Course Main, Soup
Cuisine American, French
Servings 4


  • 2 sliced uncured bacon
  • 1 medium onion minced
  • 1 carrot minced
  • 1 celery stalk minced
  • 3 cups split green peas
  • 4 cups low sodium chicken broth
  • 1 cup water
  • 1/2 cup dry white wine
  • 1 organic bay leaf
  • 1/2 teaspoon organic thyme dried
  • 1/2 teaspoon organic oregano dried
  • coarse sea salt and ground black pepper to taste


  1. in a large sauce pan, cook bacon over medium heat
  2. remove from pan and dice into small pieces
  3. add onion, garlic, carrots, and celery to the bacon pan and saute 4 minutes
  4. add split peas and bacon and saute for one more minute
  5. add chicken stock, water, white wine, and bay leaf, bring to a boil for 5 minutes
  6. reduce heat, cover and simmer for 45 minutes.
  7. let cook, puree in blender unit smooth.
  8. Nutritional Information/Serving

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