Split Pea Soup with Pancetta
Warm, hearty, and packed with rustic flavors, this Split Pea Soup with Pancetta is the perfect comfort food for chilly days. Combining the smoky richness of crispy pancetta with a velvety blend of tender split peas, aromatic vegetables, and fresh herbs, this soup is as satisfying as it is easy to make. A slow simmer with chicken or vegetable stock allows the flavors to meld beautifully, while an optional partial blend provides a creamy texture without losing the satisfying chunkiness of the ingredients. Finished with a sprinkle of parsley and reserved pancetta for a deliciously savory touch, this one-pot wonder is ideal as a cozy dinner or an impressive starter. Perfect for meal prepping or serving a crowd, this split pea soup is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 6 ounces Pancetta, diced
- 1 large Yellow onion, finely chopped
- 2 medium Carrots, peeled and diced
- 2 medium Celery stalks, diced
- 3 cloves Garlic cloves, minced
- 1 pound Dried split peas, rinsed and sorted
- 6 cups Chicken or vegetable stock
- 1 leaf Bay leaf
- 1 tablespoon Fresh thyme, chopped (or 1 teaspoon dried thyme)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Water (as needed)
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the diced pancetta to the pot and cook until crispy, about 5-7 minutes. Stir occasionally to prevent sticking.
Remove the cooked pancetta with a slotted spoon and set aside on a paper towel-lined plate. Leave the rendered fat in the pot.
Add the chopped onion, carrots, and celery to the pot. Sauté the vegetables in the pancetta fat over medium heat until softened, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the rinsed split peas, chicken or vegetable stock, bay leaf, thyme, salt, and black pepper to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer the soup uncovered for 60-70 minutes. Stir occasionally to prevent the peas from sticking to the bottom of the pot.
If the soup becomes too thick during cooking, add up to 1 cup of water, a little at a time, to achieve your desired consistency.
Once the peas are tender and the soup reaches your desired thickness, remove and discard the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed.
Use an immersion blender to partially blend the soup directly in the pot if you prefer a creamier texture, or leave it as is for a chunkier consistency.
Stir the reserved pancetta back into the soup, reserving a small portion for garnish if desired.
Ladle the soup into bowls and garnish with pancetta bits and fresh parsley, if using. Serve hot.
Nutrition Facts
Calories |
2700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.8 g | 118% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 10271 mg | 447% | |
| Total Carbohydrate | 329.6 g | 120% | |
| Dietary Fiber | 122.3 g | 437% | |
| Total Sugars | 54.0 g | ||
| Protein | 151.6 g | 303% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 487 mg | 37% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 6101 mg | 130% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
