Split Pea Soup Recipe with Bacon & Vegetables

There’s something so comforting about a bowl of Split Pea Soup on a chilly evening. I first tested this recipe by giving the dried peas a quick rinse and brief soak—cutting down on that cooking foam and shaving off nearly 15 minutes. The result? A silky broth with tender peas and a smoky undertone from crisped bacon. After several runs, I fine-tuned the simmer time and seasoning balance. Here’s everything I’ve learned, straight from my kitchen to yours.

Why You’ll Love Split Pea Soup

• Richer flavor from smoky bacon and slow-simmered peas
• Silky texture with just enough bite to feel homemade
• Hearty, protein-packed meal in under 90 minutes
• A traditional staple in Northern European kitchens for centuries

A Little Background

I remember testing this Split Pea Soup during a snowstorm—and how the fragrant steam filled the kitchen, chasing away the winter chill. Each trial taught me more: stirring just enough to prevent sticking, watching for that gentle bubbling, and timing the final simmer so the peas hold shape yet almost melt on your tongue.

Key Ingredients for Split Pea Soup

• Dried Split Peas (16 oz): The base—rinsed well to reduce foam, no substitutions here.
• Bacon (4 oz): Adds smoky fat—applewood or hickory works best; omit for a vegetarian twist.
• Carrots & Celery (2-3 carrots, 2 stalks celery): Mirepoix builds depth; chop evenly for uniform cooking.
• Chicken Broth (8 cups): Low-sodium lets you control salt; vegetable broth works too.
• Smoked Paprika (½ tsp): Boosts warmth; use Spanish paprika if you have it on hand.

How to Make Split Pea Soup

1. Heat 1 Tbsp olive oil in a large heavy-bottomed pot over medium. Add 4 oz chopped bacon and cook, stirring occasionally, until crispy, about 6 minutes. Transfer bacon to a paper towel-lined plate; set aside.
2. Add sliced carrots, celery, and chopped onion to the pot. Sauté, stirring now and then, until the vegetables begin to soften and you see golden edges, about 5 minutes.
3. Stir in 4 minced garlic cloves; cook until you smell a nutty toasted scent, about 30 seconds.
4. Pour in 8 cups low-sodium chicken broth, then add 16 oz rinsed split peas, 1 bay leaf, and ½ tsp smoked paprika. Turn heat to high and bring to a gentle boil.
5. Reduce heat to low, cover, and let simmer—peeking and stirring occasionally—until peas are tender and the soup has thickened to a creamy consistency, about 1 hour. Discard the bay leaf; season with salt and pepper to taste. Top with reserved bacon before serving.

Pro Tips & Troubleshooting

• I discovered that a brief pea soak cuts down on foam and gives you a clearer broth—no skimming needed.
• If your soup turns too thick, swirl in a ladle of hot broth rather than water to keep the flavor intact.
• For an herby twist, stir in chopped thyme or rosemary in the last 10 minutes of cooking.
• To double the batch, use a wider pot to ensure even simmering; halving works too—just keep an eye on cooking time.

Storage & Make-Ahead Guide

Let the soup cool slightly before covering. At room temperature, it’s safe for up to two hours. Refrigerate in airtight containers for 3–4 days, reheating gently over medium until steaming (165°F internal temp). Freeze portions for up to 3 months; thaw overnight in the fridge. Personally, I’ve found that chilling overnight deepens the flavor—just skim off any solidified fat before reheating for a silky finish.

Serving Suggestions

Serve piping hot with crusty bread or a dollop of crème fraîche for richness. A sprinkle of fresh parsley adds a pop of color, while a side of sharp cheddar toasts brings a crackling contrast as it cools.

Frequently Asked Questions

• How long does Split Pea Soup take to cook? It takes about 1 hour of simmering after prep steps are complete.
• Can you make Split Pea Soup ahead of time? Yes—flavors improve after resting, making it ideal for day-ahead meal prep.
• What’s the best way to thicken Split Pea Soup? Let it simmer uncovered for 5–10 minutes more or blend a cup and stir back in.
• Can I slow-cook Split Pea Soup? Absolutely—cook on low for 6–7 hours or high for 3–4 hours with the same ingredients.
• How do you store leftover Split Pea Soup? Refrigerate within two hours, or freeze in meal-sized portions for up to 3 months.
• What toppings go well on Split Pea Soup? Try crispy bacon bits, a swirl of olive oil, fresh herbs, or shredded cheese.

Final Thoughts

This Split Pea Soup has become my go-to comfort bowl, especially when evenings turn cool and I crave something cozy. I love it best with a sprinkle of parsley and warm, buttered rye toast on the side. Let me know how your batch turns out—share your tweaks and photos so we can all savor that home-cooked glow together!

More Recipes You’ll Love

• Lentil Soup – another legume-based broth with earthy depth
• Beef Barley Vegetable Soup for Cozy Family Dinners – hearty grains pair well with split peas’ texture
• Cheesy Broccoli Potato Soup – creamy vegetables complement the pea’s savoriness
• Outback Steakhouse Potato Soup – smooth, restaurant-style soup for contrasting flavors