Lemony Split Pea Soup

Lemony Split Pea Soup

Classic pea soup is a favorite for cooler weather. It’s filling, and can taste even better the second or third day. Our version is lit up with a kiss of tangy lemon, along with herbs in a tasty blend.
Course Appetizers, Main Course, Main Dish, Soup
Cuisine European


  • 2 1/2 cups dried split peas
  • 1/2 pound thick cut bacon
  • 4 shallots minced
  • 3 cloves garlic minced
  • 1 bay leaf
  • 1 tablespoon fresh rosemary minced
  • 8 cups chicken stock
  • 2 whole carrots peeled & chopped
  • 1 teaspoon cumin
  • 1 lemon zest & juice
  • Salt to taste
  • Pepper to taste


  • Rinse the peas under cold water, and remove any stones.
  • Place a large Dutch oven on the stove at a medium high setting.
  • Chop the bacon into small pieces, and cook for about 2 to 3 minutes, until it begins to render.
  • Add the shallots, lemon zest and garlic, and continue to cook for another 2 or 3 minutes.
  • Pour in the chicken stock, and add the peas, bay leaf, carrots, rosemary, cumin, and stock, about 1 teaspoon of salt, and bring to a boil.
  • Cover and simmer until the peas are soft, or about 45 minutes. The peas should be softened almost to a purée. (If you like a purée, you can pulse in a food processor.)
  • Remove the bay leaf, and pour in the lemon juice. Stir, and season with salt and black pepper as desired.


Note: leave out the bacon, and switch chicken stock for vegetable, and it’s a vegan soup.
Keyword Lemons, vegan
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