Pea Soup With Bacon
Split pea soup is a fabulous soup to serve when you need something hearty and satisfying. Bacon adds smoky flavor to the soup while a few potatoes and other vegetables add thickness and extra nutritive value.
This classic split pea soup is hearty, comforting, and deeply flavorful — the kind of soup that warms you from the inside out. Bacon adds a smoky richness that pairs perfectly with tender split peas, while potatoes, carrots, and celery help thicken the soup naturally without needing extra starch.
The soup simmers low and slow until the peas are soft enough to blend into a velvety, satisfying texture. A splash of half-and-half at the end brings gentle creaminess without making it heavy. Serve it topped with crisp bacon for a simple, nourishing meal that tastes even better the next day.
What You’ll Like About This Dish
Smoky depth of flavor. Bacon infuses the soup with incredible richness.
Thick and hearty. Split peas and potatoes create a naturally creamy texture.
Budget-friendly. A nourishing soup made with simple pantry staples.
Great leftovers. Thickens and improves in flavor as it rests.
Ingredient Notes
- Split peas – Use green or yellow; rinse and pick over before cooking.
- Bacon – Adds smoky flavor; reserve some for topping.
- Celery & onion – Build the savory foundation of the soup.
- Potatoes & carrots – Add body and sweetness.
- Water & broth – A mix provides the right balance of flavor and consistency.
- Bay leaf – Adds subtle herbal depth.
- Half-and-half – Softens the texture without making the soup overly rich.
Steps to Make Pea Soup With Bacon
- Rinse and sort the split peas.
- Cook the bacon until crisp and set aside for garnish.
- Sauté the onion and celery in the bacon drippings.
- Add peas, liquid, potatoes, carrots, pepper, and bay leaf.
- Bring to a boil, then simmer until peas are soft.
- Remove the bay leaf and blend the soup carefully in batches.
- Return to the pot and stir in half-and-half.
- Season to taste and serve with the crispy bacon on top.
Tips
- Sort the peas well — small stones or damaged peas are common.
- Use unsalted broth so you can better control the seasoning.
- Blend in batches and use caution with hot liquids.
- Add extra broth if the soup becomes too thick after resting.
Recipe Variations
- Ham version. Replace bacon with leftover ham or a ham bone for deeper flavor.
- Vegetarian version. Omit bacon and use vegetable broth; add smoked paprika instead.
- Chunky style. Purée only half the soup and leave the rest textured.
- Herb variation. Add thyme or rosemary during simmering.
Serving Suggestions
- Serve with crusty bread or corn muffins.
- Pair with a simple green salad for a balanced meal.
- Add extra cooked potatoes for a chunkier soup.
- Garnish with fresh parsley or chives for brightness.
How to Store
Refrigerate: Store in an airtight container for up to 4 days. The soup thickens as it chills; add broth or water when reheating.
Freeze: Suitable for freezing. Freeze for up to 2 months. Split pea soup freezes well because the puréed texture remains smooth after thawing.
Reheat: Warm gently on the stovetop, thinning with a splash of broth or water as needed.
Pea Soup With Bacon
Ingredients
- 1 pound split peas, dry, green or yellow
- 8 ounces bacon
- 2 ribs celery, chopped
- 1 large onion, chopped
- 1 quart water
- 1 quart chicken stock , or vegetable broth, preferably unsalted
- 2 medium potatoes, peeled, diced
- 2 medium carrots, peeled, diced
- 1/4 teaspoon ground black pepper, or to taste
- 1 bay leaf
- 1 cup half-and-half, or cream or milk
- Kosher salt, to taste
Instructions
- Rinse the split peas in cold water; pick them over and discard any damaged or malformed peas or small stones. Set aside.
- Dice the bacon.
- Add the diced bacon to a Dutch oven or stockpot and place it over medium heat. Cook the bacon until it is crisp, stirring frequently. With a slotted spoon, remove the bacon to paper towels to drain. Refrigerate the bacon and save it to use for garnishing the soup.
- In the bacon drippings over medium heat, cook the onion and celery for about 10 to 12 minutes, or until the onion is translucent and browned.
- Add the split peas, water, broth, potatoes, carrots, pepper, and bay leaf to the Durch oven. Bring the soup to a boil over high heat and then reduce the heat to low. Cover the pan and simmer the soup for 45 minutes, or until peas are soft. Stir occasionally.
- Discard the bay leaf. Carefully purée the hot pea soup in batches, filling the blender no more than 1/3 to 1/2 full each time. Make sure the lid is secure when blending the hot mixture, and hold the lid down firmly with a folded kitchen towel in hand. Pour the blended mixture into a bowl while blending subsequent batches.
- Return the pureed soup to the Dutch oven; add the half-and-half and stir to blend. Cook over medium heat until hot, but do not boil. Taste and adjust the seasonings with salt and pepper, as needed.
- Sprinkle the reserved bacon over servings just before serving.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
