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Split Pea and Bacon Soup (Cuban Style Chicharos)

Split Pea and Bacon Soup is a hearty and delicious soup that is easy and simple to make. It is loaded with carrots, onions, and most of all bacon. This one pot dish is perfect for cooler fall nights.
Prep Time 10 mins
Cook Time 30 mins
Course Main Course, Side Dish
Cuisine Cuban
Servings 6 people


  • ½ lbs bacon diced
  • 2 carrots sliced
  • 1 medium yellow onion diced
  • 3 cloves garlic
  • 1 lbs dried green split peas
  • 6 cups chicken stock low sodium
  • 2 bay leaves
  • salt to taste
  • pepper to taste
  • 1 tsp garlic powder
  • 1 tsp onion powder


  • Heat the pot of a 6-quart pressure cooker over medium heat.
  • Cook the bacon in the pot until the fat has started to render and the bacon slightly cooked. Add the onions, garlic, and carrots to the pot. Saute the onions are soft and translucent. Add the split peas, chicken stock, bay leaves, garlic powder, onion powder, salt and pepper to taste.
  • Place the lid of the pressure cooker on the pot. Lock the lid and pressure valve. Pressurize according to manufacturers instructions.Once pressurized, cook on the split pea for 30 minutes.
  • Once the 30 minutes has passed, allow the pressure cooker to depressurized. Serve immediately over rice. Enjoy!