Split pea soup is a cold weather classic. It’s a simple, savory meal or a side, satisfying and nourishing. And this split pea soup recipe is a safe option for Low FODMAPs, Paleo, and SCD diets. It’s gentle to digest and a good option for little ones struggling with FPIES. It’s an easy early food for babies and toddlers mastering utensils. My recipe goes the extra mile to include rinsing, soaking, and slow cooking the split peas – checking all the boxes for flavor and digestibility. Little work and easy to assemble, let this simmer in the background while you multi-task.

To comply with SCD, use a no sugar organic bacon like this one, and soak peas overnight. Soaking overnight will help digestibility for FPIES and low FODMAPs too. As always, organic ingredients will make a better tasting product!

Soothing Split Pea Soup

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A thick warming soup that makes a meal on its own - or expand for a family meal with grilled Bratwurst or sausage, hearty bread (like Kim and Jakes Gluten Free Peasant Loaf), and bright-flavor greens like arugula.

• CourseMain Dish

Servings	Prep Time
6-8 servings	30 minutes

Passive Time

3 hours

Servings Prep Time 6-8 servings 30 minutes

Passive Time 3 hours

Soothing Split Pea Soup Print Recipe A thick warming soup that makes a meal on its own - or expand for a family meal with grilled Bratwurst or sausage, hearty bread (like Kim and Jakes Gluten Free Peasant Loaf), and bright-flavor greens like arugula. CourseMain Dish Servings Prep Time 6-8 servings 30 minutes Passive Time 3 hours Servings Prep Time 6-8 servings 30 minutes Passive Time 3 hours

Ingredients

• 1 lb organic dried split peas (about 3 cups)
• 3 stalks organic celery
• 2 strips organic no sugar bacon
• 3 stalks organic scallions/green onions
• 1 clove organic garlic clove
• 2 Tablespoons organic bacon drippings/fat
• 1/2 teaspoon salt add more to taste if desired
• 1 Tablespoon smoked paprika
• 1 pinch ground red pepper
• 6 cups organic chicken bone broth or stock

Servings: servings

Instructions

1. Rinse the dried split peas in a colander. Place in a large pot and cover with filtered water, so that peas are ~ 2 inches below surface of water. Place lid on the pot and let soak overnight.
2. Once soaked, rinse peas through in a colander once again, and set aside.
3. In your large pot, melt the bacon fat and add minced celery, garlic, and scallions. Saute until nearly soft, but not burnt or browned.
4. Add finely chopped uncooked bacon and saute until bacon pieces are clear and starting to crisp slightly.
5. Add salt, paprika, and red pepper, and combine thoroughly with minced vegetables and bacon. Then stir in the drained peas and combine once again. Keep heat on low - medium, to allow slow cooking but not browning.
6. Add chicken broth, and turn heat to high. Bring to a near boil, then reduce to steady low simmer. Simmer for 3 hours, checking occasionally to stir ingredients and keep from sticking to bottom of pot.
7. Adjust seasoning as desired, and stir to a thick even consistency. Peas should be mostly disintegrated into a smooth soup. Serve warm with rustic GF bread or any accompaniments as desired.

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