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Nebraska Barnraising Split Pea Soup

Basil seasoning and a carrot vegetable mixture complement the green peas and bacon or ham additions for a classic thick split pea soup. Add a dash of sherry, if desired!

Split Pea Soup Mix Ingredients:

Green split peas, onions, carrots, celery, leeks, parsley and herbs. No added salt, preservatives or MSG.

Allergen Information: Certified Gluten-Free

Recipe Additions:

  • 6 pieces bacon (or a meaty ham bone)
  • 6 cups of chicken broth
  • (If prepared ahead of serving time, may need additional 1-2 cups broth to thin to desired consistency.)
  • 1/2 cup of sherry, optional

Recipe Directions:

  1. Rinse, drain and pick over peas.
  2. Cut bacon into 1/2 inch pieces and sauté 10 minutes in a 4 quart pot until nearly crisp.
  3. Drain excess fat from pot.
  4. Add contents of vegetable packet, peas and broth to bacon in pot.
  5. Bring to a boil, reduce heat and simmer, covered, for 2 1/2 to 3 hours or longer, stir occasionally. Stir in sherry for last 15 minutes if desired.
  6. Serve at once with croutons. If made ahead of time, additional broth or water made be added to thin out soup.

New Nutrition Tips:

  • To boost vegetables, add 1 1/2 cups chopped leeks with soup mix, and/or 1 1/2 cups fresh or frozen green beans or green peas in final ten minutes of cooking. 
  • To boost whole grains, serve soup with crusty whole wheat bread instead of croutons. 
  • To go Vegetarian, substitute for the bacon and ham bone, 1/3 cup chopped onions, 1/3 cup carrots, 1/3 cup celery, and 4 minced, garlic cloves. In recipe directions, simply skip step 2 and 3. 
  • To cut saturated fat and sodium, halve the amount of bacon and prepare with lower sodium, bacon as substitute for regular bacon and meaty ham bone, or substitute 1/2 pound extra lean ground turkey plus either add 1/2 -1 teaspoon chipotle chile pepper spice or 1/2 teaspoon chili powder , or go Vegetarian.
  • To cut sodium prepare with low sodium broth. To cut sodium further, substitute water for half of the broth.

Slow Cooker Recipe Directions:

Recommended slow cooker size: 3-4 quart

  1. Rinse, drain and pick over peas.
  2. Cut bacon into 1/2 inch pieces and sauté about 10 minutes in small skillet until nearly crisp.
  3. Add contents of vegetable packet, stir and transfer to bowl of slow cooker.
  4. Add peas and broth, stir thoroughly. Cover and cook on high 5 hours.
  5. Serve with croutons and sherry.

Nebraska Barnraising Split Pea Soup

Preparation Time:
15 minutes
Cooking Time:
3 hours

Nutrition Facts

Serving Size: 1/3 Cup (54g)
Prepared Serving Size: About 1 Cup
Serving Per Container: About 9

Amount per Serving Mix Prepared
Calories 130 180
   Calories from Fat 0 20

% Daily Value**
Total Fat 0g* 0% 4%
   Saturated Fat 0g 0% 5%
   Trans Fat 0g
Cholesterol 0mg 0% 2%
Sodium 14mg 1% 23%
Total Carbohydrate 31g 10% 11%
   Dietary Fiber 12g 48% 48%
   Sugars 1g
Protein 12g

Vitamin A 15% 15%
Vitamin C 10% 10%
Calcium 2% 2%
Iron 20% 20%
*Amount in As packaged. About 1 cup prepared contributes an additional 100 Calories (45 Calories from Fat), 5 g Total Fat (1.5 g Saturated Fat), 25 mg Cholesterol, 790 mg Sodium, 7 g Total Carbohydrate (1 g Dietary Fiber, 2 g Sugars), 7 g Protein.
**Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500

Total Fat Less than 65g 80g
 Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300g 375g
 Dietary Fiber   25g 30g

Calories per gram: Fat 9 Carbohydrate 4 Protein 4