Shaker Split Pea Soup

Shaker Split Pea Soup Recipe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
A similar recipe from Sabbathday Lake Shaker Community in Maine calls for yellow split peas; we use the more readily available green. Dried savory is an herb the Shakers used often. If you can't find it, substitute a pinch of dried sage or increase the amount of dried thyme to 1/2 teaspoon. For a smoother texture, puree the soup in a blender or in the pot with an immersion blender. This thick soup serves eight as an appetizer or six as a main dish.


8 servings (serving size: about 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 149
Caloriesfromfat 8 %
Fat 1.3 g
Satfat 0.4 g
Monofat 0.5 g
Polyfat 0.3 g
Protein 10.2 g
Carbohydrate 25.3 g
Fiber 10 g
Cholesterol 2 mg
Iron 1.8 mg
Sodium 294 mg
Calcium 32 mg


3 slices center-cut bacon, chopped
1 1/2 cups finely chopped onion
5 cups water
1 1/2 cups green split peas
1/4 teaspoon dried thyme
1/4 teaspoon dried savory
1/4 teaspoon freshly ground black pepper
1 teaspoon kosher salt
Thyme sprigs (optional)


1. Cook bacon in a Dutch oven over medium heat 5 minutes. Add onion to pan; cook 5 minutes or until onion is tender and lightly browned, stirring occasionally. Add 5 cups water, scraping pan to loosen browned bits. Add peas, dried thyme, savory, and pepper to pan; bring to a boil. Cover, reduce heat, and simmer 1 hour and 20 minutes. Mash with a potato masher to desired consistency. Stir in salt. Garnish with thyme sprigs, if desired.

Alison Ashton,

Cooking Light

October 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note