Shaker Split Pea Soup

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.

Yield: 8 servings (serving size: about 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 149
  • Calories from fat: 8%
  • Fat: 1.3g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.3g
  • Protein: 10.2g
  • Carbohydrate: 25.3g
  • Fiber: 10g
  • Cholesterol: 2mg
  • Iron: 1.8mg
  • Sodium: 294mg
  • Calcium: 32mg

Ingredients

  • 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)

Preparation

  1. 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.
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