Low sodium split pea and bacon soup

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 139.2
  • Total Fat: 6.4 g
  • Cholesterol: 10.0 mg
  • Sodium: 181.5 mg
  • Total Carbs: 12.8 g
  • Dietary Fiber: 4.6 g
  • Protein: 8.3 g

View full nutritional breakdown of Low sodium split pea and bacon soup calories by ingredient
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Number of Servings: 10


    1 package Oscar Meyer Lower Sodium Bacon
    1 package dried split peas, 16 ounces
    1 pound raw baby carrots
    Seasonings to taste


In large stockpot, cook bacon until crisp, a few slices at a time. Remove to a plate covered with a couple of paper towels to absorb fat. Cover bacon and refrigerate.

Drain off fat from pan, leaving only a little residue in the bottom of the pan. Add rinsed dried split peas and 6 cups of water (may use chicken broth if desired, not counted in nutritional counts). Add baby carrots. Cover, simmer for one and a half to two hours. Stir occasionally and adjust heat to avoid sticking or burning. When peas and carrots are cooked through, break bacon up into small pieces and add back in to soup. Simmer for a few minutes to warm bacon. Add seasonings to taste.

Number of Servings: 10

Recipe submitted by SparkPeople user ~LUNA~.

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