Easy Split Pea Soup

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Easy Peasy Split Pea SoupRecipe

Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas


Miso paste enriches this soup with a deep, savory flavor and enhances the creamy texture of the peas. We think it's a must, but you can use an extra 1/2 teaspoon of kosher salt instead.

Serves 6 (serving size: about 1 1/3 cups)


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5 center-cut bacon slices
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
5 garlic cloves, chopped
2 tablespoons white miso (soybean paste)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound green split peas
6 cups unsalted chicken stock
1 bay leaf


Active: 20 Minutes
Total: 1 Hour, 20 Minutes

1. Place bacon in a Dutch oven over medium-high heat; cook 5 minutes or until crisp. Remove bacon with a slotted spoon; crumble.

2. Add onion, celery, carrot, and garlic to drippings in pan; sauté 5 minutes or until slightly tender. Add miso, salt, pepper, and peas to pan; sauté 2 minutes, stirring constantly. Add stock and bay leaf; bring to a boil over medium-high. Partially cover, reduce heat to medium-low, and simmer 1 hour or until peas are tender. Discard bay leaf. Stir in bacon.

Created date

August 2016

Nutritional Information

Calories 348
Fat 2.7 g
Satfat 1 g
Monofat 0.2 g
Polyfat 0.4 g
Protein 26 g
Carbohydrate 57 g
Fiber 21 g
Cholesterol 6 mg
Iron 5 mg
Sodium 624 mg
Calcium 73 mg
Sugars 9 g
Est. Added Sugars 0 g