Very classic split pea soup from Something from Nothing (page 62) by Alison Roman

  • lemons
  • rutabagas
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute pancetta, guanciale, or olive oil for bacon; shallots or leeks for yellow onions; and waxy potatoes, sweet potatoes, or carrots for rutabagas.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pancetta, guanciale, or olive oil for bacon; shallots or leeks for yellow onions; and waxy potatoes, sweet potatoes, or carrots for rutabagas.

  • skvalentine on May 20, 2026

    This was OK. Everyone ate it without complaint, so that's a good sign haha, but it wasn't my favorite soup ever. I used a parsnip and a potato, and used leek instead of onion. Probably would be better in the winter (I made this in May in Florida).

  • Emily Hope on March 13, 2026

    This was a good split pea soup, nothing groundbreaking. I liked the rutabaga and would use it again. The bay leaf definitely makes its presence known (I did use a fresh one from our tree). My bacon threw off quite a bit of fat, so I poured off all but 2-3 tablespoons, which was plenty. Noting that no one in my family really liked this but me :-(

  • FoodieNC on March 07, 2026

    Made the no bacon version. Rutabaga flavor was not strong or barely there, surprisingly, and I like rutabaga. Tasty with the lemon added at the end. Would make again.

  • Lsblackburn1 on February 24, 2026

    Yum! My store had guanciale on sale so I used that. Very fatty and oinky but delicious. I used Rancho Gordo split green peas and one leek instead of an onion.

  • jdejong on January 11, 2026

    Made this with bacon, homemade turkey stock, carrots, and leeks. Liked the technique of cooking the vegetables in the bacon fat and reserving the crispy bacon to serve on top. Simmered until the peas were tender and the soup had just thickened. Topped with fresh dill. I really appreciate the premise of the “pantry staple lifestyle” in this cookbook, since that is how I approach most of my daily cooking.

  • meaghan_h4817e on January 10, 2026

    Loved this recipe, forgot to take a picture with the crispy bacon topping. Definitely will be making again!

  • mpo on January 03, 2026

    I used green split peas after reading about the difference between yellow and green. I cut the amount of peas and broth in half but maybe I simmered too high because all the broth disappeared and this became more of a mash, which was fine too.

  • Lepa on December 11, 2025

    I used yellow split peas and they never fully cooked (after 2.5 hours) so maybe they were old? The final soup had hard bits and that was unpleasant but maybe not the recipe's fault. Also, I used guianciale and it was a but it too fatty. So lots of mistakes here but I think it's worth trying again.

  • alinutzamica on December 04, 2025

    So simple, but so good!

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