Pea Soup With Bacon

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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.

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

1. Rinse and sort the split peas.
2. Cook the bacon until crisp and set aside for garnish.
3. Sauté the onion and celery in the bacon drippings.
4. Add peas, liquid, potatoes, carrots, pepper, and bay leaf.
5. Bring to a boil, then simmer until peas are soft.
6. Remove the bay leaf and blend the soup carefully in batches.
7. Return to the pot and stir in half-and-half.
8. Season to taste and serve with the crispy bacon on top.

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.

Pea Soup With Bacon

Diana Rattray

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.

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Servings 8 servings

Calories 450

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Ingredients

  

1x2x3x

• 1 pound split peas, green or yellow
• 8 ounces bacon
• 2 ribs celery, chopped
• 1 large onion, chopped
• 1 quart water
• 1 quart chicken stock , or vegetable broth
• 2 medium potatoes, peeled, diced
• 2 medium carrots, peeled, diced
• ¼ tsp ground black pepper
• 1 bay leaf
• 1 cup heavy cream
• Kosher salt, to taste

Recommended Equipment

• 6-quart Dutch oven
• Professional-style blender

Instructions

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• Rinse the split peas in cold water; pick them over and discard any damaged or malformed peas or small stones. Set aside.
  1 pound split peas
• Dice the bacon.
  8 ounces 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 until it's time to serve.
• Leave about 2 tablespoons of bacon drippings in the pot; discard the rest (or save it for another use). Add the onion and celery and cook over medium heat for 8 to 12 minutes, or until the onion is translucent and lightly browned.
  2 ribs celery | 1 large onion
• Add the split peas, water, broth, potatoes, carrots, pepper, and bay leaf to the Dutch 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 the peas are soft. Stir occasionally.
  1 quart water | 1 quart chicken stock | 2 medium potatoes | 2 medium carrots | 1/4 tsp ground black pepper | 1 bay leaf
• 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 with the middle cap removed when blending the hot mixture, and hold it down firmly with a folded kitchen towel. Pour the blended mixture into a bowl while blending subsequent batches.
• Return the pureed soup to the Dutch oven; add the heavy cream and stir to blend. Cook over medium heat until hot, but do not boil. Taste and adjust the seasonings with kosher salt.
  1 cup heavy cream | Kosher salt
• Sprinkle the reserved bacon over servings just before serving.

Nutrition

Calories: 450kcalCarbohydrates: 53gProtein: 23gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 33mgSodium: 412mgPotassium: 1104mgFiber: 17gSugar: 10gVitamin A: 2801IUVitamin C: 15mgCalcium: 92mgIron: 3mg

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.

Keyword bacon, pea soup, split pea soup

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