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Creamy Split Pea Soup with Canadian Bacon
Prep Time
25 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 40 mins
Loaded with chopped veggies, this thick and creamy soup is unbelievably delicious. Just add a couple of whole wheat rolls on the side for a hearty winter dish.
Course: Salad
Cuisine: American
Servings: 6 serving
  • 1 tbs extra virgin olive oil
  • 1 cup onion chopped (~1 medium)
  • 1 cup celery chopped
  • 1 cup leeks white & light green sections, chopped (~ 2 leeks)
  • 1 cup carrots chopped (~ 3 medium)
  • 1/4 tsp salt
  • 1 tbs garlic cloves minced (~2 cloves)
  • 6 oz package Canadian bacon diced
  • 64 ounces fat-free chicken broth
  • 1 lb bag green split peas rinsed and sorted (~2 ¼ cups)
  • 1 bay leaf
  • 1 tsp fresh rosemary chopped
  • 1/4 tsp black pepper
  1. Heat oil over medium-high heat in a large soup or stock pot. Add onion, celery, leek, carrot and salt and cook, stirring often, until softened (~ 10 minutes). Stir in garlic and Canadian bacon and cook 1 minute longer.

  2. Add broth, peas, bay leaf, rosemary and black pepper and bring to a boil over high heat. Reduce heat to low and simmer, uncovered, stirring occasionally, for 1 hour or until split peas are softened and soup has thickened.

  3. Remove bay leaf before serving.
Recipe Notes

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

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