Split Pea Soup with Bacon

Split Pea Soup with Bacon has savory onion, celery, sweet carrots, and a whisper of warm cumin to warm you up on cold, drizzly days.

Prep Time 20

Cook Time 1 30

Total Time 1 50

Course Soup

Cuisine American

Servings Servings

Author Jan Nunes

Ingredients

1 Pound Dried Split Peas Rinsed, Sorted, and Soaked
¾ Pound Thick Sliced Bacon Chopped and Slices Separated
1 Large Red Onion Finely Chopped
2 Stalks Celery Finely Chopped
2 Cloves Garlic Pressed or Chopped
1 Teaspoon Dried Thyme
½ Teaspoon Ground Cumin
1 Bay Leaf
2 Large Carrots Peeled and Diced, Divided
1 Tablespoon Roasted Chicken Better Than Bouillon
6 Cups Water

Garnishes:

Sour Cream and Croutons, or a Splash of Sherry Wine, Balsamic Vinegar, or Hot Sauce

Instructions

Clean & Soak Split Peas. Place the split peas in a colander, rinse well, and inspect for any stones or debris.
Place the split peas in a large bowl, cover with cold water, and let sit for 4 hours or overnight, refrigerated. Drain, discard the soaking liquid, and rinse well. This helps to reduce gassy symptoms if you are sensitive.
1 Pound Dried Split Peas
Cook Bacon. In a large Dutch Oven or soup pot, cook the bacon over medium heat until crisp. Remove the bacon from the pot with a slotted spoon onto paper towels. If desired, reserve some of the bacon to use as a garnish.
Pour the bacon drippings into a heat-proof Pyrex measuring cup. Wipe out the pot with paper towels and add 2 tablespoons of the rendered bacon fat.
¾ Pound Thick Sliced Bacon
Sauté Aromatics. Reduce heat, add the chopped red onion and celery, and cook until the onion is translucent. Stir in the garlic, dried thyme, cumin, and bay leaf, and cook for 1 to 2 minutes more.
1 Large Red Onion, 2 Stalks Celery, 2 Cloves Garlic, 1 Teaspoon Dried Thyme, ½ Teaspoon Ground Cumin, 1 Bay Leaf
Add Split Peas, Cooked Bacon, Carrots, Bouillon, Water. Add the drained split peas, cooked bacon, diced carrots, chicken bouillon, water, and stir well. Increase heat to medium-high and bring to a simmer.
1 Tablespoon Roasted Chicken Better Than Bouillon, 2 Large Carrots, 6 Cups Water
Cover and Cook. Cover, reduce heat, and cook on low for 1 hour. Stir well and continue to cook for another 30 minutes or until the soup is thickened to your liking.
Serve and Enjoy. Ladle into bowls or hearty cups and top with a dollop of sour cream and some croutons. Or add a splash of sherry wine, balsamic vinegar, or your favorite hot sauce.
Sour Cream and Croutons, or a Splash of Sherry Wine, Balsamic Vinegar, or Hot Sauce

Notes

My Top Tip

♡ Do not salt the soup until it is fully cooked. There is great variation in the amount of salt in brands of bacon and bouillon.

Troubleshooting

Soup is Too Thin: Uncover and continue cooking the soup until it is thickened.

Soup is Too Thick: Add additional water to thin the soup. Add a small amount of water, stir well, then add additional water if needed. Continue cooking the soup until it is heated through.

Soup is Too Salty: Add a small, peeled, whole potato and cook for 20 minutes. The potato will absorb some of the salt. Discard the potato before serving.

Make-Ahead, Storage, & Reheating Instructions

Refrigeration: After the soup has cooled, transfer it to an airtight container and refrigerate for up to 4 days.

Freezing: Transfer the soup to freezer containers or bags and freeze it for up to one month.

Reheating: The soup will be very thick after refrigeration or freezing and will need to be thinned. Add the soup to a pot with a lid. Gradually add water or broth to the soup to thin it, stir it, and reheat over low heat until it is heated through and has simmered for 10 minutes, stirring occasionally. You can also reheat the soup in a microwave.

Nutrition

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