Smoky Split Pea Soup


Infused with smoky bacon flavor and fresh thyme, this earthy pea soup is a foolproof way to cure the impending winter blues. Plus, it can easily be made ahead—score!

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4 serving(s)

Total Time:
45 mins



  • 4

    slices thick-cut smoked bacon (cut into 1-inch pieces)

  • 2 tbsp.

    olive oil

  • 1

    large onion (chopped)

  • Kosher salt and pepper

  • 4

    cloves garlic (finely chopped)

  • 3

    medium carrots (peeled and cut into 1/4-inch pieces)

  • 1

    medium parsnip (peeled and cut into 1/4-inch pieces)

  • 1 lb.

    green split peas

  • 8 c.

    low-sodium chicken broth

  • 4

    sprigs fresh thyme

  • Sliced scallions, for serving

  • Croutons, for serving


Make It Ahead: Make the soup without the toppings, then refrigerate for up to one week or freeze for up to two months. Reheat, adding additional broth or water to adjust consistency. Top as desired.

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