Yellow Pea and Bacon Soup
Warm, hearty, and irresistibly smoky, this Yellow Pea and Bacon Soup is the ultimate comfort food for chilly days. Featuring tender yellow split peas simmered to perfection with savory bacon, aromatic garlic, earthy thyme, and a medley of veggies, this soup is a rich and satisfying one-pot wonder. The crispy bacon pieces add a delightful crunch, while the optional partial blending creates a creamy yet rustic texture. Perfectly seasoned with salt and pepper, this easy-to-make recipe comes together in just over 90 minutes and serves six. Pair it with crusty bread for a cozy, nutritious meal that’s as flavorful as it is filling. Whether you’re seeking a make-ahead lunch or a crowd-pleasing dinner, this Yellow Pea and Bacon Soup will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 2 cups yellow split peas
- 6 slices bacon
- 1 medium (chopped) onion
- 2 medium (diced) carrots
- 2 (chopped) celery stalks
- 3 cloves (minced) garlic
- 7 cups chicken or vegetable broth
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 1 tablespoon olive oil
Instructions
Rinse the yellow split peas thoroughly under cold water and set aside.
In a large pot or Dutch oven, cook the bacon slices over medium heat until they are crispy. Remove the bacon and place on a paper towel-lined plate. Once cooled, chop into smaller pieces and set aside.
Drain most of the bacon fat from the pot, leaving about 1 tablespoon. Add the olive oil to the pot if needed.
Add the chopped onion, carrots, and celery to the pot. Cook over medium heat for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the rinsed split peas, chicken or vegetable broth, bay leaf, and thyme sprigs to the pot. Stir to combine.
Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 60-75 minutes or until the peas are tender and the soup has thickened. Stir occasionally to prevent sticking.
Once the soup is cooked, remove the bay leaf and thyme sprigs. Use an immersion blender to partially blend the soup if you prefer a creamier texture, or leave it chunky for a more rustic feel.
Season the soup with salt and black pepper to taste.
Stir in the chopped bacon pieces, reserving a few to sprinkle on top as garnish if desired.
Serve the soup hot, garnished with reserved bacon and a drizzle of olive oil if desired. Pair with crusty bread for a complete meal.
Nutrition Facts
Calories |
333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.7 g | 9% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 14 mg | 5% | |
| Sodium | 1457 mg | 63% | |
| Total Carbohydrate | 46.9 g | 17% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 9.2 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 906 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
