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Easy Split Pea Soup

Photo: Brian Woodcock; Styling: Heather Chadduck Hillegas
Active time 20 mins
Total time 1 hr, 20 mins

Serves 6 (serving size: about 1 1/3 cups)

Miso paste, a traditional Japanese ingredient made from fermenting soybeans, enriches this soup with a deep, savory flavor and enhances the creamy texture of the peas. We think it's a must, but you can use an extra 1/2 teaspoon of kosher salt instead. Bacon adds a hearty flavor to the base of the soup, but you can sub the bacon for any cooking oil of your choice for a vegetarian option. With 26 grams of protein, this hearty bowl of soup is sure to keep you full and satisfied. Double the batch and freeze leftovers for up to 3 months.


  • 5 center-cut bacon slices
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrot
  • 5 garlic cloves, chopped
  • 2 tablespoons white miso (soybean paste)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound green split peas
  • 6 cups unsalted chicken stock
  • 1 bay leaf

Nutrition Information

  • calories 348
  • fat 2.7 g
  • satfat 1 g
  • monofat 0.2 g
  • polyfat 0.4 g
  • protein 26 g
  • carbohydrate 57 g
  • fiber 21 g
  • cholesterol 6 mg
  • iron 5 mg
  • sodium 624 mg
  • calcium 73 mg
  • sugars 9 g
  • Est. Added Sugars 0 g

How to Make It

  1. Place bacon in a Dutch oven over medium-high heat; cook 5 minutes or until crisp. Remove bacon with a slotted spoon; crumble.

  2. Add onion, celery, carrot, and garlic to drippings in pan; sauté 5 minutes or until slightly tender. Add miso, salt, pepper, and peas to pan; sauté 2 minutes, stirring constantly. Add stock and bay leaf; bring to a boil over medium-high. Partially cover, reduce heat to medium-low, and simmer 1 hour or until peas are tender. Discard bay leaf. Stir in bacon.