Yellow Split Pea and Bacon Soup (2024)

Author:Erren Hart

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This recipe for Yellow Split Pea and Bacon Soup is full of flavor and an easy alternative to traditional split pea and ham soup.Yellow Split Pea and Bacon Soup (1)

Split Pea Soup That’s Easy and Delicious!

Is there anything more comforting than a bowl of thick hearty soup? There’s something so wonderful about it that takes you right back to childhood.

My grandmother always made split pea soup using leftover ham bones (you can see my recipe for split peas and ham soup if that’s what you’re looking for) after a big family gathering.

I absolutely LOVED her soup,but let’s face it, sometimes we don’t have ham bones to work with.

I created this recipe which is a lot easier to prepare but doesn’t scrimp on flavor.

hearty comfort food. It’s packed with flavor and fills you up so this soup is an all-around win!

It’s so good that if you do make the classic split pea soup,you might just find yourself converting to this easier recipe!

How to Make Yellow Split Pea and Bacon Soup

In a large stockpot on medium-high heat, dry fry the bacon until golden brown (you can add a bit of oil if it starts to stick to the bottom of the pan.Yellow Split Pea and Bacon Soup (2) Add the onions and garlic to the pan and with the garlic until the onions are translucent, 5-10 minutes.Yellow Split Pea and Bacon Soup (3)

Add the carrots, celery.Yellow Split Pea and Bacon Soup (4)

Followed by the stock and split peas.Yellow Split Pea and Bacon Soup (5)

Add salt, pepper, smoked paprika, and bay leaf.Yellow Split Pea and Bacon Soup (6) Bring to a boil, then simmer uncovered (Skimming off any foam that forms foam while cooking) for 1 – 2 hours or until the peas start to break down. Check often and stir frequently to keep the soup from burning on the bottom.Yellow Split Pea and Bacon Soup (7) If need be, thin out the soup with more stock before serving.Yellow Split Pea and Bacon Soup (8)

Serve and enjoy!

Cook’s Tips For Perfect Split Pea Soup:

  • Leave a little fat on your bacon. It adds loads of flavor!
  • On dry frying bacon – some lean bacon doesn’t brown well when dry frying. If it needs some help, just add a little oil.
  • Have some extra stock on hand. Split pea soup thickens a lot and may need some thinning out.
  • For extra pork flavor, make some stock using ham hocks and replace the chicken stock with ham stock.
  • For an extra smokey flavor, use smoked bacon.
  • Can’t find Yellow Split Peas? Green work just as well.
  • Careful salting –Some bacon can be quite salty so you may want to wait to season the soup and taste at the end.

Top Tip:

  • Over seasoned your soup? All is not lost. Acid neutralizes the salt. Add a teaspoon of white vinegar at a time and taste in between. You won’t taste the vinegar, but you’ll save the soup!

Other Soup Recipes You’ll Love

  • Split Pea and Ham Soup
  • Creamy Celery Soup
  • Pasta fa*gioli
  • Potato Leek Soup
  • Homemade Lentil Soup

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Yellow Split Pea and Bacon Soup (9)

Let's Make Yellow Split Pea and Bacon Soup

A wonderful flavourful traditional soup.

4.99 from 102 votes

Prep15 minutes minutes

Cook1 hour hour

Total1 hour hour 15 minutes minutes

Serves: 6 servings




  • 8 ounces Thick sliced bacon or pancetta chopped
  • 1 large yellow onions chopped
  • 2 cloves garlic minced
  • 2 tablespoons olive oil for sautéing
  • 3 carrots diced
  • 3 Celery Stalks diced
  • 1 pound dried split yellow peas
  • 8 cups chicken stock
  • 1 teaspoon smoked paprika
  • salt and pepper to taste
  • 1 bay leaf

US Customary - Metric


  • In a large stockpot on medium-high heat, dry fry the bacon until golden brown (you can add a bit of oil if it starts to stick to the bottom of the pan.

  • If needed, add one-two tablespoons of olive oil, add the onions to the pan and with the garlic until the onions are translucent, 5-10 minutes.

  • Add the carrots, celery, split peas, chicken stock, smoked paprika, and bay leaf.

  • Bring to a boil, then simmer uncovered (Skimming off any foam that forms foam while cooking) for 1 - 2 hours or until the peas start to break down. Check often and stir frequently to keep the soup from burning on the bottom.

  • Taste for salt and pepper. Serve hot.

Tips + Notes

Top Tips:

  • Leave a little fat on your bacon. It adds loads of flavor!
  • On dry frying bacon - some lean bacon doesn't brown well when dry frying. If it needs some help, just add a little oil.
  • Have some extra stock on hand. Split pea soup thickens a lot and may need some thinning out.

Nutrition Information:

Calories: 597 (30%)| Carbohydrates: 63g (21%)| Protein: 32g (64%)| Fat: 24g (37%)| Saturated Fat: 6g (38%)| Cholesterol: 34mg (11%)| Sodium: 757mg (33%)| Potassium: 1336mg (38%)| Fiber: 20g (83%)| Sugar: 13g (14%)| Vitamin A: 5485IU (110%)| Vitamin C: 6.1mg (7%)| Calcium: 77mg (8%)| Iron: 4.4mg (24%)

Nutritional Data Disclaimer

Author:Erren Hart



Keyword:split pea soup, split pea soup with bacon, yellow split pea soup

Yellow Split Pea and Bacon Soup (10)

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Update Notes: This recipe was originally posted in 2014, but was updated in March of 2019 with slight changes to the recipe as well as new photos, nutritional information, tips, and a video.

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Reader Interactions

Leave a Review

  1. Linsey says

    I am curious… why are we scrapping the foam off? I have never heard of that for soup making. Thanks!


    • Erren's Kitchen says

      Hi Lindsey! Great question! Removing foam while cooking soup is actually a common practice, especially when using ingredients like bacon or chicken stock. The foam, which is made up of impurities and proteins released from the ingredients as they cook, can create an off-flavor and cloudiness in the soup if left to simmer. Skimming off the foam helps to clarify the soup and improve its overall taste and appearance.


  2. Shelvia says

    Do I want the split peas to hold form or become a little pasty – thickening up the liquid? Taste tested so far and it’s awesome! Thanks!!


    • Erren's Kitchen says

      I’m thrilled to hear you’re loving the soup! Regarding the split peas, it really depends on personal preference. If you prefer a thicker consistency with the split peas holding their form, you can reduce the cooking time slightly. If you like a creamier texture with the peas breaking down more, you can continue simmering until they become a bit pasty. It’s all about finding the texture you enjoy most. Experiment a bit, and don’t hesitate to adjust the cooking time to achieve your desired result. Happy cooking, and I’m glad you find it awesome!


  3. Claudette says

    Do you have to soak the split peas overnight?


    • Erren's Kitchen says

      No, soaking the split peas overnight is not necessary for this recipe. The cooking method involves simmering the peas in chicken stock for 1-2 hours until they start to break down. The extended cooking time is sufficient to soften the split peas and create a flavorful soup. So, there’s no need for pre-soaking in this particular recipe. We hope you enjoy it!


    • Erren Hart says

      Hi Claudette, No, you don’t have to soak split peas overnight for making split pea soup. Split peas are different from whole peas or beans in that they don’t require a long soaking period.



    Can this be made ahead of time and reheated when needed? I wanted it for dinner Thursday but am going out of town Tuesday, returning Thursday afternoon.


    • Erren's Kitchen says

      Hi Cheryl. Yes, you can definitely make the Yellow Split Pea and Bacon Soup ahead of time and reheat it when needed. Soups often taste even better the next day as the flavors have more time to meld. Once it has cooled to room temperature, store it in an airtight container in the refrigerator. When you return on Thursday, take the soup out of the fridge and reheat it on the stove over low to medium heat. Stir it occasionally to ensure even heating. You can add a little extra chicken stock or water if it has thickened too much during refrigeration. Taste for salt and pepper before serving and adjust the seasoning if needed. By making the soup ahead of time, you’ll have a convenient and delicious dinner ready when you return home. Enjoy your meal!


  5. Darrel Eggert says

    I have split yellow peas. Any
    suggestions how to use them in the soup please? Thank you. The soup looks and sounds delicious. j can’t wait to make it for the cold weather


    • Erren's Kitchen says

      Hi Darrel! I am glad you have split yellow peas, as that is just what this recipe calls for! Please let me know how it turns out when you make it. Thank you so much for taking a look at our recipes.


  6. Chris says

    I cooked this in the slow cooker on medium and then low for 7 hours, sauteeing the bacon and veg first as advised, adding a leek which I had spare.

    Came out beautifully well cooked with a perfect consistency and a lovely combination of flavours. Goes well with soda bread and a slice of smoked cheese !


    • Erren Hart says

      Thank you for the kind words! We’re so glad you enjoyed your experience and hope you’ll come back to try more recipes!


  7. Renee says

    Oh, and I meant to give it a 5-star rating!


  8. Renee says

    Although not exactly the same as my French-Canadian grandmother’s yellow pea soup, it was wonderful and brought back great memories. Thanks for this version…it was delicious!


    • Erren Hart says

      Thank you for your feedback and for leaving such a positive review! I’m so glad you enjoyed the soup and that it brought back some great memories! I hope you come back again soon!


  9. Cathy says

    This is amazing and so delicious! And best of all easy and fast to prep! The time is all in the simmering, and all you have to do is check on occasion and stir. I ended up adding a dash of water a couple of times since I used all my broth initially.


    • Erren Hart says

      Hi Cathy, thanks so much for taking the time to leave a review! I’m so glad toy enjoyed the soup! It’s a favorite of mine!


Older Comments

Yellow Split Pea and Bacon Soup (2024)


What's the best way to thicken split pea soup? ›

How to Thicken Split Pea Soup. The potato should make your split pea soup perfectly thick and creamy. However, if the soup is still too thin for your liking, you can thicken it up with full-fat cream (though it may alter the flavor a bit) or a cornstarch slurry.

Are yellow split peas healthy for you? ›

Split yellow peas belong to the same family as lentils and are highly nutritious—high in both protein and fiber. A half-cup serving of cooked split peas (cup dry) provides 110 calories, 10 grams of protein (20% of the daily value), less than one gram of fat and 12 grams of dietary fiber.

Why are yellow split peas still hard after cooking? ›

If your split peas don't get soft, it's more likely they are old or were stored in a container that wasn't airtight. Even though they keep for quite a while, dried beans don't keep forever.

How do you soften yellow split peas for soup? ›

Unlike most dried beans, there's no need to soak them before you cook them, and they become soft and tender in under an hour on the stove. They make this soup thick and creamy without using actual cream, and as I mentioned above, they add plenty of plant-based protein, too.

How much water do I use for 2 cups of split peas? ›

Cooking. Bring about 1.5 cups of water or broth to a boil for every cup of lentils or split peas. Add the lentils, allow water to return to boiling, reduce heat, partially cover pan, and simmer for 30 to 45 minutes, depending on the variety.

Is it better to thicken soup with flour or cornstarch? ›

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

Do yellow split peas raise blood sugar? ›

The carbohydrates in high-fiber foods like split peas have a low glycemic index, so they don't spike your blood sugar. They also take much longer to be digested and absorbed by your body, so they provide a great source of long-lasting slow carb fuel.

Are yellow split peas anti inflammatory? ›

Like their family members, split peas are a good source of protein and fiber. They contain nutrients and compounds that support health and prevent chronic diseases like diabetes, heart disease, high blood pressure, inflammation, osteoporosis and many types of cancer.

Are split peas a carb or protein? ›

Foods rich in complex carbohydrates like split peas provide the body with sustained energy levels. Peas, lentils, and other legumes are all examples of complex carbohydrates, which tend to be rich sources of energy-boosting starch. Split peas are considered a low-glycemic food with a glycemic load of about 10.

What happens if you don't soak yellow split peas? ›

There's no need to soak the yellow split peas before you cook them. Like lentils, split peas cook relatively quickly even without soaking. Feel free to soak overnight if you want to reduce the cooking time. This could potentially make the yellow split peas easier to digest, too.

How much baking soda to add to split pea soup? ›

Add a pinch (about 1/4 teaspoon) bicarbonate soda (baking soda) to the cooking liquid. This will change the PH-level to alkaline…and that change will cause the coating to break down a bit quicker and allow for increased water absorption, which will lead to the cell walls softening.

Can you overcook pea soup? ›

Update: If you overcook, the soup will get even thicker than usual! and turn a little bit of an olive drab color--it will still taste good though!"

What thickens split pea soup? ›

Adding mashed potatoes is a secret weapon when it comes to thickening split pea soup. The starch in the potatoes will bind with the liquid and create a thicker consistency. Cook a few peeled potatoes until they are tender, mash them well, and then stir them into the soup.

Why is my split pea soup still crunchy? ›

If the peas are very old and dried out, they won't soften. And if the water you use for making the soup is hard with lots of dissolved minerals that can stop the peas from softening. Use bottled water if that is the case.

How do you make split pea soup less bland? ›

Salt and pepper you can just stir in. Same goes for bouillion cubes/paste, though you'll want to mix them into a small amount of soup first to get them to dissolve well and then stir that into the rest of the soup.

What do I do if my pea soup is too watery? ›

Incorporate Cornstarch or Arrowroot Powder

To thicken split pea soup using either of these, mix 1-2 tablespoons of cornstarch or arrowroot powder with an equal amount of cold water to create a slurry. Slowly pour the slurry into the simmering soup while stirring continuously.

How do you spice up bland split pea soup? ›

Onion, lots of garlic, bay leaves, oregano and thyme make this soup taste amazing. We recommend using fresh thyme for the best taste.

How to thicken stew without flour or cornstarch? ›

If you don't like using flour or cornflour, a simple sauce reduction does the trick. Let your sauce simmer over heat, uncovered, to evaporate excess liquid. Before you begin to reduce your sauce, remove meat and large vegetable pieces if possible.

Does heavy cream thicken soup? ›

Heavy cream

Use heavy cream as a keto-friendly thickening option for your soups and broths. Heavy cream has more fat than regular whole milk, so you can add it to your soup recipes without worrying about it curdling.

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