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An overhead image of a bowl of green split pea soup topped with herbs and crispy bacon bits with other fresh ingredients surrounding it
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5 from 3 votes

Simple and Wholesome Green Split Pea Soup (with Bacon)

A simple, hearty soup to warm the soul. Thick, creamy, loaded with vegetables and bursting with rich smoky bacon flavor, this soup boasts the benefit of being not just delicious but also both healthy and nutritious.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Appetizer, Entree, Soup
Cuisine: American, Mediterranean
Servings: 8 bowls
Calories: 344kcal
Author: Kitrusy

Ingredients

Instructions

  • Thoroughly pick through and remove any sticks or other debris from your dried peas and then rinse your split peas multiple times and drain the water off.
    *See notes for soaking options.
  • In a large pot add the peas, broth and water and set it on medium heat to boil and cook until the peas are softened and begin to break down. This may take about 45 minutes. Do not cover your pot as it may bubble up and overflow.
  • While the peas are boiling, prep your other ingredients by finely mincing and dicing the bacon, carrots, celery, pepper, onion, garlic, parsley and picking the leaves off your fine thyme and discarding the sticks.
  • In a large skillet, add the cut bacon and cook on med-high heat until the fat has rendered and the bacon bits are cooked and crispy.
  • Remove the bacon bits from the pan and set it aside.
  • To the skillet with the bacon fat, add in the diced celery, carrots, onion, garlic, bell pepper and thyme, and cook for 3-4 minutes until slightly softened and sautéed.
  • While the vegetables are cooking, check your peas. If they are cooked and softened/beginning to melt, use an immersion blender to break down the cooked and softened split peas into a smooth and creamy soup. If you like some chunks only blend it half way.
  • With your soup blended, add all the contents of the skillet including the bacon fat to the soup and stir to incorporate it. Add the pepper and test taste your soup adding salt as needed.
  • If your soup is too thick (note that it will thicken up more as it cools) adjust the thickness by adding more liquid (water, broth or even milk) until you get your desired consistency.
  • Serve your soup topped with bits of crispy bacon and fresh parsley and pepper.
  • Store any leftovers in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

Notes

  • Soaking your peas:
    • Overnight: rinse, drain and soak your peas in 10-12 cups of water with 1 tsp of baking soda overnight. Drain, rinse and use as needed.
    • Quick method: rinse, drain and add your peas to a pot with 10-12 cups of water and 1 tsp of baking soda. Bring to a rolling boil, remove from the heat and let sit for 1-4 hours. Drain, rinse and and use as needed.
  • If your soup is too salty from the broth and bacon, you can add in a tsp or two of sugar to balance the flavors out.

Nutrition

Calories: 344kcal | Carbohydrates: 38g | Protein: 22g | Fat: 12g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 553mg | Potassium: 722mg | Fiber: 16g | Sugar: 6g | Vitamin A: 2093IU | Vitamin C: 19mg | Calcium: 55mg | Iron: 3mg