Savoring Split Pea Soup with a Hint of Bacon
Adapted from Sarena's recipe in Smart School Time Recipes.
Serves: 3 to 4 servings
  • 1 to 2 slices of bacon, chopped or a handful of bacon pieces (not bacon bits)
  • 3 to 4 medium to large carrots, peeled and diced
  • 1 cup diced onions or ½ teaspoon onion powder (I ran out or onions, so I used onion powder instead and it was still delicious)
  • 2 medium-large garlic cloves, crushed
  • 8 ounces dry split peas, picked and rinsed
  • 1-1/2 cups diced potatoes (about 1 large Russet or 4 little white potatoes – which I used)
  • 4 cups chicken, no-chicken broth, or vegetable broth (I used Imagine Foods Chicken Broth)
  • ⅛ to ¼ teaspoon pepper (to taste)
  • ¼ to ½ teaspoon salt (start with ¼ and work your way up if you think it needs more - I used between this amount)
  1. Add the bacon pieces to a large pot and cook over medium-low heat for a couple minutes.
  2. Add the diced carrots and onions (if using) and cook for about 5 minutes (you can add a little liquid if there isn't enough fat from the bacon to preven sticking).
  3. Add the crushed garlic and cook for just a minute more.
  4. Add the peas, potatoes, and broth, and bring to a boil. Cover, reduce the heat, and allow it to simmer for about 45 minutes.
  5. Season with the salt and pepper to taste, give it a nice stir, and allow it to simmer for another 5 minutes.
Note: I’m at higher altitude, so I tacked on another 10 minutes to create a nice thick soup, but 45 minutes should be enough time in most places.
Recipe by Go Dairy Free at