Kristine's Kitchen · by Kristine Rosenblatt★ 5.0 (1)
Split Pea Soup
NUTRITION · PER SERVING95M COOK
CAL 20%·PRO 43%
CARBS 57G56% OF CAL
18G FIBER33G OTHER5G TOTAL SUGAR
FAT 12G26% OF CAL
3G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty soup made with split peas, bacon, and vegetables. Warming and filling, perfect for cold days.
mainamericansoupporkbeans🫕 dutch ovendairy freegluten free
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 5 slices bacon (chopped)
- 1 medium yellow onion (chopped)
- 2 ribs celery (chopped)
- 2 medium carrots (chopped into ¼-inch pieces)
- 3 cloves garlic (minced)
- 1 cup chopped Yukon gold potato (½-inch pieces, about 5 ounces of potato)
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- 16 ounces dried green split peas (picked over to remove any debris, rinsed and drained)
- 8 cups low sodium vegetable broth
At a glance
PER SERVING · TIME 95M
CAL 20%·PRO 43%
CARBS 57G56% OF CAL
18G FIBER33G OTHER5G TOTAL SUGAR
FAT 12G26% OF CAL
3G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h 15m
- Sodium
- 542mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 947mg
- Calcium
- 63mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 542MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.