This recipe for Yellow Split Pea and Bacon Soup is full of flavor and an easy alternative to traditional split pea and ham soup.
I love split pea and ham soup, but let’s face it, sometimes messing around with ham hocks is just a bit too much work for a bowl of soup.
I created this recipe which is a lot easier to prepare, but doesn’t scrimp on flavor. To add a smokey taste, I add a teaspoon of smoked paprika and instead of ham, I just chop up some thick sliced bacon or pancetta and fry it up before adding the vegetables and stock. This adds loads of flavor and requires a lot less prep time.
This soup is total 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!
This Yellow Split Pea and Bacon Soup was also kid approved so it’s definitely a family friendly dinner!
I already look forward to making it again this fall and winter, there’s nothing like a bowl of perfectly warm, good home-style soup on a cold day.
Yellow Split Pea and Bacon Soup
- 8 oz 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 lb dried split yellow peas
- 8 cups chicken stock
- 1 teaspoon smoked paprika
- Salt ans Pepper to taste
- 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, and smoked paprika.
- Bring to a boil, then simmer uncovered (Skimming off any foam that forms foam while cooking) for 1 hour or until the peas are soft. Stir frequently to keep the soup from burning on the bottom.
- Taste for salt and pepper. Serve hot.