Split Pea Soup with Canadian Bacon

Total Time
1 hr 40 min
25 min
1 hr 15 min
Creamy and rich. Smoky and loaded with vegetables. This soup will keep you satisfied for hours.


olive oil

1 Tbsp, extra virgin

uncooked celery

3 rib(s), medium, chopped

uncooked carrot(s)

3 medium, chopped

uncooked leek(s)

2 medium, white and light green sections, chopped

uncooked onion(s)

1 medium, chopped

table salt

¼ tsp

garlic clove(s)

2 medium clove(s), minced

uncooked Canadian bacon

6 oz, diced

reduced-sodium chicken broth

64 oz

dry split peas

1 pound(s), rinsed and sorted (about 2 1/4 cups)

bay leaf

1 leaf/leaves


1 tsp, fresh, chopped

black pepper

¼ tsp, freshly ground


  1. In a large stock pot, heat oil over medium-high heat. Add celery, carrots, leeks, onion and salt; cook, stirring often, until softened, about 10 minutes.
  2. Stir in garlic and bacon; cook, stirring frequently, 1 minute.
  3. Add broth, peas, bay leaf, rosemary and pepper; bring to a boil over high heat. Reduce heat to low and simmer, uncovered, stirring occasionally, until split peas are softened and soup has thickened, about 1 hour. Remove bay leaf before serving. Yields about 1 1/4 cups per serving.


If time is an issue, use a food processor to coarsely chop the vegetables. Just pulse a few times until no large pieces remain.

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