Split Pea Soup(With Rye Croutons)
A hearty and comforting split pea soup enriched with smoky bacon and topped with crispy rye croutons. The blend of carrots, potatoes, and garlic creates a flavorful base, perfect for chilly days or a nourishing meal that appeals to both vegetarians and meat lovers alike.
Ingredients
Instructions
- In a dutch oven or large pot, heat olive oil over medium heat.
- Add diced carrots, chopped onion, peeled and diced potato, peeled and diced sweet potato, and minced garlic.
- Cook, stirring until softened, about 3 minutes.
- Add reduced-sodium chicken broth and rinsed green split peas.
- Bring to a boil.
- Reduce heat to low and simmer, partially covered, until vegetables are tender and peas have broken down, about 40 minutes. Season with freshly ground black pepper.
- Meanwhile, in a small skillet, cook bacon until crisp, about 3 to 5 minutes.
- Transfer cooked bacon to a plate lined with paper towels.
- Ladle soup into bowls and garnish with bacon and rye croutons.
Tips & Substitutions
For a heartier soup, consider adding diced ham or smoked sausage as a substitute for bacon. If you're looking for a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth. Fresh herbs like thyme or bay leaves can enhance the flavor further. For extra creaminess, blend a portion of the soup before serving.
Serving Suggestions
Serve the split pea soup hot, garnished with crispy bacon and rye croutons for added texture. This soup pairs beautifully with a side of crusty bread or a simple green salad. For a complete meal, consider serving alongside American recipes like Cream Chicken With Parsley to balance the flavors.
Storage & Reheating
Store any leftover split pea soup in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm on the stove over low heat, adding a splash of broth or water to achieve your desired consistency. It can also be frozen for up to 3 months; simply thaw overnight in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Split Pea Soup(With Rye Croutons) contains roughly 1818 calories, with 45g protein, 361g carbohydrates, and 33g fat. It is an excellent source of dietary fiber (341% of the Daily Value), vitamin A (333% of the Daily Value), and iron (110% of the Daily Value). Note that it is relatively high in sodium, at 1654mg per serving (72% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use yellow split peas instead of green?
Yes, you can use yellow split peas in this recipe. They will yield a slightly different flavor and color but will still create a delicious soup. Just remember that yellow split peas tend to cook faster, so adjust the cooking time accordingly.
Is it necessary to soak the split peas before cooking?
No, soaking split peas is not necessary. Unlike other legumes, split peas soften quickly during cooking. However, rinsing them is advisable to remove any debris or dust that may be present.
Can I add other vegetables to the soup?
Absolutely! Feel free to incorporate other vegetables such as celery, bell peppers, or spinach for added nutrition and flavor. Just be mindful of the cooking times to ensure everything becomes tender without overcooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).