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Split Pea and Root Vegetable Soup

Split Pea and Root Vegetable Soup

Image credit to: Beth Harris


  • 3 or 4 slices of bacon (optional), can use olive oil instead
  • 1 cup chopped onion or leek or shallot
  • 4 cloves of garlic, sliced
  • 2 cups finely cubed root vegetables like rutabaga or carrot or turnip or sweet potato or parsnip or a combo!
  • 1 cup dried split peas, can be yellow or green
  • 6-8 cups stock or water with Better Than BouillionĀ 
  • Bay leaf, for sure, sprig of thyme if you've got it
  • S&P
  • Parsley, Lemon, Olive Oil


Slice bacon into small pieces and cook over medium heat in Dutch oven or large pot until crisp. Remove bacon to a plate.

Cook onion and garlic in bacon, or 4 Tbsp olive oil, with salt and pepper until onions are soft and starting to brown around the edges, 5-7 mins.

Add root vegetables, more salt and pepper and cook over medium-high heat another 5 or so minutes until vegetables are starting to brown.

Add stock (start with 6 cups), split peas, bay leaf and thyme, if using, to pot. Bring to boil and simmer until peas are falling apart, about 40 minutes. To create a thicker soup mash some of the peas and root vegetables against the side of the pot with a spoon. Add more stock, if needed, for desired consistency. Taste and adjust for S&P. Remove bay leaf and thyme stem.

Serve with fresh parsley, bacon bits, a squeeze of lemon and a drizzle of olive oil. Garnish the vegetarian version with croutons or panko mixed with the parsley and olive oil for a bit of crunch.

Adapted from Alison Roman

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