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Yellow Split Pea, Turkey Bacon, and Root Vegetable Soup

This healthy, hearty soup freezes very well so not to worry if there are leftovers.

Per Serving: Per Serving: 275 calories, 4g fat, 1g sat fat, 18g protein, 45g carbohydrates, 17g fiber, 6mg cholesterol, 580mg sodium
Yellow Split Pea, Turkey Bacon, and Root Vegetable Soup   Photo
Yield: 8, 1.5-cup servings


Note: For a meatless version, just leave out the turkey bacon and use vegetable broth instead of chicken broth. -- Terry

  • 1 Tbsp. unsalted butter
  • 4 slices turkey bacon, cut into strips
  • 2 large carrots, peeled and chopped
  • 2 medium parsnips, peeled and chopped
  • 1 large white turnip, peeled and chopped
  • 1 large stalk celery, chopped
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 package (16 ounces) yellow or green split peas, rinsed and picked through
  • 5 cups water
  • 4 cups fat-free, reduced-sodium chicken broth
  • 1 tsp. dried thyme
  • 1 1/2 teaspoons salt (or to taste)
  • 1/4 tsp. freshly ground pepper (or to taste)


  1. Melt butter in a 5-quart pot. Add bacon, carrots, parsnips, turnip, celery, onion and garlic.

  2. Cook over medium heat, stirring occasionally, 10 minutes or until vegetables are firm-tender.

  3. Add peas, water, broth and thyme and bring to a boil.

  4. Cover, reduce heat to low and simmer 45 minutes, stirring occasionally, until peas are tender. Season with salt and pepper to taste.

Recipe and photo created by Terry Grieco Kenny for

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