Split Pea Soup with Pancetta

This recipe for Split Pea Soup makes a classic homemade comfort food favorite flavored with thyme and hearty pancetta. The perfect soup to make when you need a warm bowl of comfort any time of the year! 

Split peas are definitely an underrated food. Not only do they have a naturally sweet and savory flavor, but they are packed with fiber, protein, and nutrients which makes them super satisfying. They are also a budget-friendly food which makes them a healthy accessible option.

Like most people, I love using split peas to make soup. There’s something about having a warm bowl of split pea soup that is comforting and satisfying. 

In this recipe, the aromatic vegetables are cooked right in pancetta fat which infuses the soup with a smoky flavor and gives it a great texture. The split peas are then simmered right up in a dutch oven and pureed until thick and creamy. 

Can you eat peas on Whole30?

For a while, the answer to this was, NO!  But now, it’s a big solid yes as Whole30 has updated their list of compliant foods to include peas after a lot of research. This means that split pea soup is perfect to make when you’re on a Whole30 reset. 

Ingredients You’ll Need

• Dried Split Peas – Split peas are dried green peas with the hull taken off and split in half. The inside of the pea is deliciously creamy and sweet when it’s cooked into soups. 
• Ghee – This Whole30 compliant cooking oil gives a buttery flavor to the aromatic veggies. 
• Diced Pancetta – Adds a smoky and salty bite that flavors the whole soup. 
• Garlic, Onion & Celery – These aromatic soup veggies offer tons of flavor throughout the soup. 
• Fresh Thyme – Gives the soup a fresh herb flavor that pairs well with split peas. 
• Chicken Stock – Helps thin out the soup while adding nutrients and flavor. 
• Salt & Pepper – Balances the flavors in the soup. 

How To Make Split Pea Soup with Pancetta

Step 1. 

Saute the aromatics. Melt ghee in a large Dutch oven or stockpot over medium heat. Add pancetta and cook until crisp. Using a slotted spoon, remove the pancetta from the pot, leaving the fat. Add onion, celery, and cook, until softened, about 5 to 7 minutes. Add garlic and cook until fragrant, about 30 seconds.

Step 2. 

Assemble and cook the soup. Add peas, chicken stock, and thyme. Stir to combine, bring to a boil, reduce to a slight simmer, and cover. Cook until peas are tender, about 1 hour.

Step 3. 

Blend and serve. Roughly puree the soup using an immersion blender or a countertop blender. Add half the pancetta and salt and pepper to taste. To serve, ladle soup into a bowl and top with remaining pancetta. 

Recipe Tips

Storing Leftovers: Leftover cooked and cooled split pea soup can be poured into an airtight container or jar and kept in the fridge for up to 1 week. 

Freezing Leftovers: Cooked and cooled soup can be poured into an airtight container or freezer safe bag with as much air removed as possible. Freeze for up to 4 months. Thaw in the fridge overnight before reheating and serving. 

No need to soak peas before cooking. While soaking split peas can shorten the cooking time, it’s not enough to go through the process of completely soaking the peas before cooking. They can be added right to the pot after a good rinse! 

FAQ

Can I use yellow split peas?

Yes! Yellow split peas work well in this recipe, however they are more delicate and will take less time to cook. 

What if I can’t find pancetta?

If you can’t find pancetta, try using some diced ham or thick cut bacon to replicate the smoky, meaty flavor in the soup. 

Are split peas the same as regular peas?

Yes! The split peas you find in the store are dried green peas with the outer layer removed, then split in half.