This recipe for Yellow Split Pea and Bacon Soup is full of flavor and an easy alternative to traditional split pea and ham soup.
Split Pea Soup That’s Easy and Delicious!
Is there anything more comforting than a bowl of thick hearty soup? There’s something so wonderful about it that takes you right back to childhood.
My grandmother always made split pea soup using leftover ham bones (you can see my recipe for split peas and ham soup if that’s what you’re looking for) after a big family gathering.
I absolutely LOVED her soup, but let’s face it, sometimes we don’t have ham bones to work with.
I created this recipe which is a lot easier to prepare but doesn’t scrimp on flavor.
hearty comfort food. It’s packed with flavor and fills you up so this soup is an all-around win!
It’s so good that if you do make the classic split pea soup, you might just find yourself converting to this easier recipe!
How to Make Yellow Split Pea and Bacon Soup
In a large stockpot on medium-high heat, dry fry the bacon until golden brown (you can add a bit of oil if it starts to stick to the bottom of the pan.
Add the onions and garlic to the pan and with the garlic until the onions are translucent, 5-10 minutes.
Add the carrots, celery.
Followed by the stock and split peas.
Add salt, pepper, smoked paprika, and bay leaf.
Bring to a boil, then simmer uncovered (Skimming off any foam that forms foam while cooking) for 1 – 2 hours or until the peas start to break down. Check often and stir frequently to keep the soup from burning on the bottom.
If need be, thin out the soup with more stock before serving.
Serve and enjoy!
Cook’s Tips For Perfect Split Pea Soup:
- Leave a little fat on your bacon. It adds loads of flavor!
- On dry frying bacon – some lean bacon doesn’t brown well when dry frying. If it needs some help, just add a little oil.
- Have some extra stock on hand. Split pea soup thickens a lot and may need some thinning out.
- For extra pork flavor, make some stock using ham hocks and replace the chicken stock with ham stock.
- For an extra smokey flavor, use smoked bacon.
- Can’t find Yellow Split Peas? Green work just as well.
- Careful salting – Some bacon can be quite salty so you may want to wait to season the soup and taste at the end.
Top Tip:
- Over seasoned your soup? All is not lost. Acid neutralizes the salt. Add a teaspoon of white vinegar at a time and taste in between. You won’t taste the vinegar, but you’ll save the soup!
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Let's Make Yellow Split Pea and Bacon Soup
Ingredients
- 8 ounces Thick sliced bacon or pancetta chopped
- 1 large yellow onions chopped
- 2 cloves garlic minced
- 2 tablespoons olive oil for sautéing
- 3 carrots diced
- 3 Celery Stalks diced
- 1 pound dried split yellow peas
- 8 cups chicken stock
- 1 teaspoon smoked paprika
- salt and pepper to taste
- 1 bay leaf
Instructions
- In a large stockpot on medium-high heat, dry fry the bacon until golden brown (you can add a bit of oil if it starts to stick to the bottom of the pan.
- If needed, add one-two tablespoons of olive oil, add the onions to the pan and with the garlic until the onions are translucent, 5-10 minutes.
- Add the carrots, celery, split peas, chicken stock, smoked paprika, and bay leaf.
- Bring to a boil, then simmer uncovered (Skimming off any foam that forms foam while cooking) for 1 - 2 hours or until the peas start to break down. Check often and stir frequently to keep the soup from burning on the bottom.
- Taste for salt and pepper. Serve hot.
Tips + Notes
- Leave a little fat on your bacon. It adds loads of flavor!
- On dry frying bacon - some lean bacon doesn't brown well when dry frying. If it needs some help, just add a little oil.
- Have some extra stock on hand. Split pea soup thickens a lot and may need some thinning out.
Nutrition Information:
Update Notes: This recipe was originally posted in 2014, but was updated in March of 2019 with slight changes to the recipe as well as new photos, nutritional information, tips, and a video.
Linsey says
I am curious… why are we scrapping the foam off? I have never heard of that for soup making. Thanks!
Erren's Kitchen says
Hi Lindsey! Great question! Removing foam while cooking soup is actually a common practice, especially when using ingredients like bacon or chicken stock. The foam, which is made up of impurities and proteins released from the ingredients as they cook, can create an off-flavor and cloudiness in the soup if left to simmer. Skimming off the foam helps to clarify the soup and improve its overall taste and appearance.
Shelvia says
Do I want the split peas to hold form or become a little pasty – thickening up the liquid? Taste tested so far and it’s awesome! Thanks!!
Erren's Kitchen says
I’m thrilled to hear you’re loving the soup! Regarding the split peas, it really depends on personal preference. If you prefer a thicker consistency with the split peas holding their form, you can reduce the cooking time slightly. If you like a creamier texture with the peas breaking down more, you can continue simmering until they become a bit pasty. It’s all about finding the texture you enjoy most. Experiment a bit, and don’t hesitate to adjust the cooking time to achieve your desired result. Happy cooking, and I’m glad you find it awesome!
Claudette says
Do you have to soak the split peas overnight?
Erren's Kitchen says
No, soaking the split peas overnight is not necessary for this recipe. The cooking method involves simmering the peas in chicken stock for 1-2 hours until they start to break down. The extended cooking time is sufficient to soften the split peas and create a flavorful soup. So, there’s no need for pre-soaking in this particular recipe. We hope you enjoy it!
Erren Hart says
Hi Claudette, No, you don’t have to soak split peas overnight for making split pea soup. Split peas are different from whole peas or beans in that they don’t require a long soaking period.
CHERYL L OBRIEN says
Can this be made ahead of time and reheated when needed? I wanted it for dinner Thursday but am going out of town Tuesday, returning Thursday afternoon.
Erren's Kitchen says
Hi Cheryl. Yes, you can definitely make the Yellow Split Pea and Bacon Soup ahead of time and reheat it when needed. Soups often taste even better the next day as the flavors have more time to meld. Once it has cooled to room temperature, store it in an airtight container in the refrigerator. When you return on Thursday, take the soup out of the fridge and reheat it on the stove over low to medium heat. Stir it occasionally to ensure even heating. You can add a little extra chicken stock or water if it has thickened too much during refrigeration. Taste for salt and pepper before serving and adjust the seasoning if needed. By making the soup ahead of time, you’ll have a convenient and delicious dinner ready when you return home. Enjoy your meal!
Darrel Eggert says
I have split yellow peas. Any
suggestions how to use them in the soup please? Thank you. The soup looks and sounds delicious. j can’t wait to make it for the cold weather
Erren's Kitchen says
Hi Darrel! I am glad you have split yellow peas, as that is just what this recipe calls for! Please let me know how it turns out when you make it. Thank you so much for taking a look at our recipes.
Chris says
I cooked this in the slow cooker on medium and then low for 7 hours, sauteeing the bacon and veg first as advised, adding a leek which I had spare.
Came out beautifully well cooked with a perfect consistency and a lovely combination of flavours. Goes well with soda bread and a slice of smoked cheese !
Erren Hart says
Thank you for the kind words! We’re so glad you enjoyed your experience and hope you’ll come back to try more recipes!
Renee says
Oh, and I meant to give it a 5-star rating!
Renee says
Although not exactly the same as my French-Canadian grandmother’s yellow pea soup, it was wonderful and brought back great memories. Thanks for this version…it was delicious!
Erren Hart says
Thank you for your feedback and for leaving such a positive review! I’m so glad you enjoyed the soup and that it brought back some great memories! I hope you come back again soon!
Cathy says
This is amazing and so delicious! And best of all easy and fast to prep! The time is all in the simmering, and all you have to do is check on occasion and stir. I ended up adding a dash of water a couple of times since I used all my broth initially.
Erren Hart says
Hi Cathy, thanks so much for taking the time to leave a review! I’m so glad toy enjoyed the soup! It’s a favorite of mine!