Organic Yellow Split Pea Soup with Bacon and Thyme
Prep time: 25 mins
Cook time: 1 hour 15 mins
Total time: 1 hour 40 mins
  • 4 ounces (113 g) organic bacon, diced
  • 1 onion, diced
  • 2 carrots, diced
  • 1 bigger leek, diced
  • kosher salt
  • black pepper
  • ½ teaspoon turmeric
  • 8 cups (2 l) organic chicken stock
  • 2 cups dried organic split peas, washed and looked over
  • 2 medium potatoes, peeled and diced
  • 3 sprigs fresh thyme, tied together
  1. Cook the bacon in a large Dutch oven on medium heat until crisp.
  2. Add onions, celery, carrots and leek. Season with salt and pepper. Cook until onions are soft, about 10 minutes.
  3. Add turmeric, chicken stock, split peas, potatoes and thyme. Cover the pot and bring the soup to a simmer. Cook until the lentils are done, about 1 hour (longer at higher altitude!).
  4. Remove the thyme and puree the soup with a stick blender until smooth.
  5. Serve with some rustic bread.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at