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Split Pea Soup

We don’t get many rainy days in Colorado, so I really look forward to them.  Today we were treated to a rare rainy day.  I made split pea soup and took Einstein on a walk along the Platte River while the flavors in the soup melded together.  This soup is filled with flavor and makes enough for four.  It freezes well, so I usually make a double batch, freeze half and save it for when the snow falls as an apres ski treat.


  • 2 sliced uncured bacon
  • 1 medium onion, minced
  • 1 carrot, minced
  • 1 celery stalk, minced
  • 3 cups split green peas
  • 4 cups low sodium chicken broth
  • 1 cup water
  • 1/2 cup dry white wine
  • 1 organic bay leaf
  • 1/2 teaspoon dried organic thyme
  • 1/2 teaspoon dried organic oregano
  • coarse sea salt and ground black pepper to taste


  1. in a large sauce pan, cook bacon over medium heat
  2. remove from pan and dice into small pieces
  3. add onion, garlic, carrots, and celery to the bacon pan and saute 4 minutes
  4. add split peas and bacon and saute for one more minute
  5. add chicken stock, water, white wine, and bay leaf, bring to a boil for 5 minutes
  6. reduce heat, cover and simmer for 45 minutes.
  7. let cook, puree in blender unit smooth. 

Nutritional Information/Serving

4 servings

Calories 245, Fat 2 grams, Carbs 37 grams, Fiber 14 grams, Protein 16 grams, Sodium 977 mg

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