Savoring Split Pea Soup with a Hint of Bacon


Today’s Split Pea Soup recipe was adapted from the new Free eCookbook, Smart School Time Recipes: The Breakfast, Snack, and Lunchbox Cookbook for Healthy Kids and Adults. It was by my good friend, the fabulous non-dairy diva, Sarena. Her version is vegetarian. But I knew the very word “bacon” would get my husband excited about this soup so I snuck some in. And he loved it. I think he would have loved it sans bacon too as the base was seriously delicious. So feel free to go with her original recipe or maybe add some vegetarian / vegan bacon? In fact, I think I will probably give the vegan bacon recipe a go the next time around.

Dairy-Free Split Pea Soup

For Sarena’s original version, grab yourself a copy of Smart School Time Recipes

Special Diet Notes: Split Pea Soup with a Hint of Bacon

By ingredients, this recipe is dairy-free / non-dairy, egg-free, soy-free, gluten-free, nut-free, and peanut-free. Optionally vegan and vegetarian.

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.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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