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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!
Prep Time30 mins
Cook Time1 hr 30 mins
Course: Soup
Keyword: Paleo, Whole30


  • Immersion or countertop blender


  • 1 Tbsp Ghee
  • 8 oz Pancetta, diced
  • 1/2 Medium onion, finely diced
  • 2 ribs Celery, finely diced
  • 3 cloves Garlic, minced
  • 1/2 Tbsp Fresh thyme
  • 1 lb Green split peas
  • 2 quarts Chicken stock
  • Salt, to taste
  • Pepper, to taste


  • 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.
  • 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.
  • 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.