Hearty Split Pea Soup Recipe

I grew up eating pea soup on cold winter nights, and this recipe brings back all those warm memories. My version uses bacon instead of a ham bone, making it easy to whip up any day of the week without special planning.

The thick, creamy texture comes from slow-simmered split peas that break down naturally. I love how the bacon adds a smoky, savory depth that makes every spoonful satisfying.

Why this Split Pea Soup Recipe works no matter the season

I make this soup year-round because it’s filling without being heavy. The split peas provide plant-based protein, and the vegetables add freshness that keeps things balanced.

My favorite part is how the bacon crisps up separately, then gets sprinkled on top for texture. You get that salty, smoky bite in every bowl without the soup becoming greasy.

The potatoes help thicken everything naturally as they cook down. I’ve found that Yukon golds work best because they break apart just enough to create that velvety consistency.

If you’re craving more hearty comfort, my Crockpot Lasagna Soup Recipe delivers that same cozy satisfaction, and the Chicken and Rice Soup Recipe has become another regular in my weekly rotation.

Everything you need for the perfect Split Pea Soup Recipe

• 5 slices Turkey bacon, chopped
• 1 medium yellow onion, chopped
• 2 ribs celery, chopped
• 2 medium carrots, chopped into ¼-inch pieces
• 3 cloves garlic, minced
• 1 cup chopped Yukon gold potato, ½-inch pieces (about 5 ounces)
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• ½ teaspoon salt (or to taste)
• ½ teaspoon black pepper (or to taste)
• 16 ounces dried green split peas, picked over and rinsed
• 8 cups low sodium vegetable broth

My Method for Split Pea Soup Recipe

1. Heat a Dutch oven or large heavy pot over medium heat. Add the chopped bacon and cook until browned and crispy, about 6-8 minutes, stirring occasionally.
2. Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate, leaving the bacon grease in the pot. Refrigerate the bacon while the soup cooks.
3. Add the onion, celery, and carrot to the bacon grease in the pot. Cook over medium heat, stirring occasionally, for about 6 minutes until the vegetables soften and become fragrant.
4. Add the garlic, potatoes, thyme, salt, and pepper. Cook, stirring often, for 2 minutes to help the flavors develop and the garlic become aromatic.
5. Stir in the split peas and vegetable broth. Bring the soup to a boil over high heat, then reduce the heat to maintain a gentle simmer.
6. Cover the pot and simmer the soup, stirring occasionally to prevent sticking, for 75-90 minutes until the peas are tender and have broken down. The soup should thicken as it cooks.
7. If the soup isn’t thickening as much as you’d like, uncover the pot during the last 20 minutes of cooking to allow more liquid to evaporate.
8. Taste the soup and add additional salt and pepper if needed. Serve hot, garnished with the reserved crispy bacon crumbles.

My kitchen secrets for getting this Pea Soup just right

I always use low-sodium broth because the bacon adds plenty of salt on its own. You can adjust the seasoning at the end once you taste the finished soup and know exactly what it needs.

Stirring occasionally is important to keep the peas and potatoes from sticking to the bottom. I set a timer for every 15 minutes so I don’t forget to give it a quick stir.

The soup will thicken as it cools, so don’t worry if it seems a bit thin when you first finish cooking. When reheating leftovers, I add a splash of broth or water to bring back that perfect consistency.

How I love to share this Split Pea Soup Recipe

I serve this soup with crusty bread for dipping and a simple green salad on the side. The combination makes a complete meal that feels both nourishing and satisfying.

This soup is perfect for meal prep since it stores well in the fridge for up to three days. I keep the bacon separate until serving so it stays crispy and adds that textural contrast.