Hearty Split Pea Soup is a very thick and rich soup, great for cooler weather, and very “stick-to-your-ribs.” It is wonderful served with a nice crusty bread.
The first time I made this, years ago, my kids just kid of looked at it with a funny face. They weren’t too sure about the green color…until they tasted it. My husband ate 5 bowls in one sitting, and ever since when I announce that this is for dinner, I am greeted by a round of cheers.
Another time, my boys had some friends over for a spur-of-the-moment camp out. I had already planned on making the soup for dinner, but thought the boys would want something fun, and made them some pizza. When the friends came over, they asked what I had cooking in the pot, and when I told them, they responded with expressions of horror.
That night as they were roasting marshmallows around the campfire out back, my boys went out with mugs of the soup. They convinced their friends to try it, and moments later, they were raiding the cupboards for mugs of their own. The whole pot of soup vanished…and I was left with leftover pizza.
Ahh…I love converts!
How to Make Split Pea Soup
When you make split pea soup, the first thing you will do is soak the dry peas. I place them in a large bowl and fill the bowl with enough water to be 2 inches above the peas. Then I cover it with a tea towel and let it sit.
After the first hour or so that they are soaking, I give them a stir to make sure that there are no air pockets in there. If air pockets exist, you’ll have some peas that won’t want to soften.
The peas are left to soak overnight.
The next day, I pour the peas into a collander, rinse and drain them.
Then it is time to make the soup. This is one of the most colorful soups I make. Just look at it!
Just as a side note – I like to buy carrots when I see those big bags go on sale. I’m talking 10-20 pound bags. I’ll bring them home and wash and peel them. Then I’ll dice some, slice some and shred some and freeze them all in portions for future recipe use.
The ones I shred and freeze, are almost always for this very soup.
You can watch me make this soup in THIS VIDEO.
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- 1 lb dry split peas (soaked in cold water overnight.)
- 3 Tb butter
- 4 slices of bacon, cut into 1-inch pieces
- 1 lb bulk pork sausage, uncooked
- 1 medium onion, chopped
- 3 carrots, grated
- 4 stalks of celery (with tops) chopped
- 4 cups chicken broth
- 3 cups water
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp salt
- 1 tsp fresh ground black pepper
- To begin, soak your peas in cold water overnight. The next day when you are ready to start dinner, drain the peas in a colander.
- Slice your bacon into 1/2-1 inch pieces.
- In a Dutch oven, melt the butter over medium heat, and add in your bacon.
- Let the bacon cook until it is very crispy.
- While the bacon is cooking, dice up your onion and celery and grate your carrots.
- When the bacon is crunchy, add the veggies to the pot. Add in the sausage, breaking it up as much as possible with a spoon.
- Add in all of the remaining ingredients. Bring it to a boil, then reduce the heat to low, cover and simmer it with the lid slightly cracked for 2 hours.
- Occasionally give this a stir and monitor the thickness. If it gets too thick, add a little bit of water.
Amount Per Serving: Calories: 469 Total Fat: 23g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 68mg Sodium: 1222mg Carbohydrates: 41g Net Carbohydrates: 0g Fiber: 15g Sugar: 7g Sugar Alcohols: 0g Protein: 27g
This recipe was shared in Meal Plan Monday