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I can't think of a better lunch or dinner than a big bowl of split pea soup and a piece of crisp buttered bread. It is a surprisingly substantial meal; Its naturally creamy texture warms me to the toes. Seriously, you could make this soup every week and be happy.
Best of all, this soup is easy to prepare and incredibly inexpensive. Bags of dried peas are plentiful and cheap, and most natural grocery stores carry them in their bulk section at an even lower price.
Like lentils, peas do not need to be soaked before cooking. This soup can be made in a Dutch oven, slow cooker, or instant pot. All instructions are below.
A large Split Pea Soup pot is a great way to use a leftover ham bone from the holidays as well. This easy pea soup can be made with ham bone, ham hocks or even a fried ham fillet for an extra hearty soup. Come to think of it, there is simply no wrong way to make pea soup.
Is pea soup healthy?
I have always said that making your own food is the best way to eat, because you have full control of what it contains. I've always found that most store-bought soups are too salty, while you can make a homemade split pea soup with ham with a fraction of salt and fat, and no preservatives. Incorporating more legumes in your diet can only be a good thing!
Curious about the calories in split pea soup? A serving is approximately 250 calories. Also, this soup has 12 grams of fiber and almost 16 grams of protein, so go ahead, grab another bowl!
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Even more health benefits of split peas:
Split peas, like lentils, beans, and chickpeas, are full of fiber and nutrients. Split peas are:
- A good source of protein and fiber.
- Low in calories
- High in vitamins A, K and B
- Rich in iron, magnesium, manganese, phosphorous, potassium and zinc.
Each pea is like a little green multivitamin!
Like other fiber-rich pulses, eating them can reduce the risk of heart disease and certain forms of cancer. Legumes are also recommended for anyone looking to lose weight, as they help you feel full and slow digestion.
How to make split pea soup:
This is a basic tour for visual learners! Scroll down to see the full recipe with ingredient amounts and complete instructions.
- Fry the bacon until crisp, then chop and reserve (keep the fat from the bacon! Fat = flavor).
- Cook the onion, carrots, celery, and garlic in the fat of the bacon until softened.
- Add the butter and flour. Then add the broth, water, peas, and bay leaves.
- Bring to a boil, reduce heat and simmer for 2 hours, or until thick and creamy.
- Remove the bay leaves, add the chopped bacon again and season to taste with salt and pepper.
Is split pea soup low in carbohydrates?
Peas, lentils, beans, and other legumes are generally not considered low in carbohydrates, but are very low in fat. A cup of cooked peas has 41 grams of carbohydrates and 0.8 grams of fat.
Slow Cooker Split Pea Soup:
Split Pea Soup and a clay pot are a match made in heaven! Add the ingredients during lunch and you will have the perfect Split pea soup for dinner.
- In a pan, fry the bacon. When crispy, remove the bacon and set aside. Add butter and flour to drips in skillet and stir until bacon grease, butter, and flour are lightly toasted, about 30 seconds.
- Chop the bacon into small pieces and set aside.
- In the bowl of a slow cooker, combine the drops of bacon, peas, carrots, onion, celery, garlic, thyme, pepper, bay leaf, and chicken stock. Mix well.
- Cover and cook on LOW for 5-6 hours, or until peas are tender.
- Remove the bay leaves, add the minced bacon and season to taste with salt and pepper.
How to make a vegetarian split pea soup:
This version of the plant-based soup can be made vegetarian with a few easy substitutions.
- Swap the vegetable broth for the chicken broth.
- Skip the bacon.
- Add a pinch of smoked paprika to the surface of the soup when you've scooped it into bowls. The smoked paprika adds a touch of smoke that you will love.
How to make vegan split pea soup:
(It's for making a vegan Split Pea soup even healthier.)
- Prepare the soup with vegetable broth instead of chicken broth.
- Skip the bacon.
- Instead of butter, use olive oil.
- Garnish with a pinch of olive oil and a pinch of smoked paprika.
How to make an instant pea soup:
- Adjust Instant Pot to Sauté and add the bacon, and cook until crisp. Remove the bacon, chop and reserve.
- Add butter and flour to Instant Pot and stir, cooking for about 30 seconds.
- Add onion, carrot, celery, and garlic. Cook, stirring occasionally, until vegetables are tender, about 8 minutes.
- Add the split peas, bay leaves, thyme, and broth, and stir to combine. Lock the lid and set the machine to cook under high pressure for 12 minutes. When finished, carefully rotate the steam valve to the vent position to relieve pressure.
- Spice with salt and pepper. Remove the bay leaves and add the bacon.
Fun ways to brighten the taste of split pea soup:
Because sometimes, we all need a little shine from time to time.
- A simple drizzle of good olive oil.
- A splash of fresh lemon or 1/2 teaspoon of sherry vinegar makes the flavors stand out.
- A tablespoon of Greek yogurt on top makes things creamier.
- The olive oil croutons on top of the soup give a little crunch to each bite.
How to make creamy split pea soup:
Sometimes I use an immersion blender to puree some of the peas to intensify their creaminess, or I take a couple of cups and mix a countertop blender. It works all the time!
How long does the Split Pea soup last?
If the soup is in an airtight container, the split pea soup lasts 3-4 days in the refrigerator.
Can you freeze the pea soup?
In my opinion, there simply isn't a better and more freezable soup than split pea soup. It is perfect for preparing meals throughout the month, when time and money are tight.
I put the soup in portions, leaving room on top for the soup to expand during freezing. When I'm hungry, I put the soup block in a pot and reheat it over low heat.
So simple and delicious, my favorite split pea soup recipe is the best comforting winter meal that doesn't break the bank. I make my bacon pea soup for some smokiness. That makes all the difference! Type of American cuisine Preparation time: 10 minutes Cook time: 2 hours 5 minutes Total time: 2 hours 15 minutes Servings: 10 servings Calories: 285 kcal
- 6 slices of bacon preferably thick cut
- 1 medium onion, finely chopped
- 2 carrots, peeled and finely chopped
- 2 celery stalks, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 8 cups chicken broth or vegetable broth
- 2 cups of water
- 1 pound split peas, rinsed and picked
- 2 bay leaves
- 1 tablespoon fresh thyme or 1 teaspoon dried
- Salt and freshly ground black pepper
- Fresh bread for garnish, optional
- In a Dutch oven over medium heat, fry the bacon until crisp. Remove the bacon from the pot, chop and reserve. Do not drain fat.
- Add onion, carrots, celery, and garlic to the bacon fat and cook until tender, about 5-7 minutes. Add the butter and flour and stir for 30 seconds.
- Add chicken stock, water, peas, and bay leaves. Boil it. Cover and reduce heat and continue to simmer for about 2 hours, or until the peas are tender and the soup becomes thick and creamy.
- Remove the bay leaves, add the minced bacon and season to taste with salt and pepper. Garnish with pieces of bread if desired.
Calories :: 285kcal