When life feels a little hectic or the weather turns chilly, there’s nothing quite as comforting as a bowl of Hearty Yellow Split Pea Soup. With its creamy texture, smoky bacon, and a medley of vegetables, this soup is like a warm hug for your soul. Whether you’re serving it to a hungry family, meal prepping for the week, or simply looking for an easy-to-make comfort food classic, this dish has you covered.
The best part? You only need a handful of wholesome ingredients, most of which you probably already have in your kitchen, to whip up this satisfying soup. Let’s dive into the recipe and explore why this dish deserves a spot on your dinner table.
Why You’ll Love This Hearty Yellow Split Pea Soup
There’s something magical about how this soup transforms simple ingredients into a hearty, flavorful meal. Here’s why you’ll fall in love with it:
- Nutritious and Filling: Packed with protein-rich yellow split peas, hearty potatoes, and fresh veggies, this soup is a balanced meal on its own.
- Budget-Friendly: Made with pantry staples and inexpensive ingredients like dried split peas, carrots, and onions.
- Versatile: You can easily adapt the recipe to suit dietary preferences or add extra ingredients for variety.
- Make-Ahead Friendly: This soup tastes even better the next day, making it perfect for meal prep or leftovers.
Ingredients: What You’ll Need
Here’s a complete breakdown of the ingredients required for this hearty yellow split pea soup:
Main Ingredients:
| Ingredient | Amount |
|---|---|
| Bacon (cut into ½–1 inch pieces) | 8 ounces (about 6 strips) |
| Onion (finely diced, yellow or white) | 1 medium |
| Carrots (diced) | 2 medium |
| Celery rib (diced) | 1 |
| Garlic (minced) | 4–5 cloves |
| Dried yellow split peas (rinsed and soaked) | 14 ounces |
| Potato (peeled and diced) | 1 medium (about 8 ounces) |
Seasonings:
| Ingredient | Amount |
|---|---|
| Dried oregano | ½ teaspoon |
| Cumin | ¼ teaspoon |
| Black pepper | ¼ teaspoon |
| Bay leaf | 1 |
| Salt | To taste (added at the end) |
Liquid:
| Ingredient | Amount |
|---|---|
| Chicken broth | 6 cups |
Step-by-Step Instructions
1. Prep the Split Peas
Start by rinsing the dried yellow split peas thoroughly under cold water to remove any debris. Soak them in water for at least 1 hour, or overnight if you prefer a softer texture. Drain the peas and set them aside.
2. Cook the Bacon
Heat a large pot or Dutch oven over medium heat. Add the bacon pieces and cook until they’re crispy and golden brown. This should take about 7–8 minutes. Use a slotted spoon to remove the cooked bacon and place it on a paper towel-lined plate to drain. Leave the rendered bacon fat in the pot for added flavor.
3. Sauté the Vegetables
In the same pot, add the diced onion, carrots, and celery to the bacon fat. Sauté over medium heat for 5–7 minutes, stirring occasionally, until the vegetables are softened. Add the minced garlic, dried oregano, cumin, and black pepper, and cook for another 1–2 minutes until fragrant.
4. Add the Liquid and Split Peas
Pour in the chicken broth and add the bay leaf. Stir in the soaked and drained yellow split peas. Raise the heat and bring the mixture to a boil. Once it starts boiling, reduce the heat to low, cover the pot, and let it simmer gently.
5. Add the Potatoes
After simmering the soup for about 20 minutes, stir in the diced potato. Continue simmering for another 20–30 minutes, stirring occasionally. The split peas and potatoes should become tender, and the soup will begin to thicken as the peas break down.
6. Adjust and Finish
Once the peas and potatoes are fully cooked, remove the bay leaf. Taste the soup and add salt as needed. If you prefer a smoother texture, use an immersion blender to partially puree the soup while still leaving some chunks for texture.
7. Serve and Garnish
Stir the crispy bacon pieces back into the soup, reserving a handful for garnish. Ladle the soup into bowls and top each serving with the reserved bacon bits. You can also garnish with a sprinkle of fresh herbs like parsley or thyme for added freshness.
Tips for the Best Yellow Split Pea Soup
- Don’t Skip Soaking the Split Peas: Soaking reduces cooking time and helps achieve a creamier texture. If you’re short on time, soak them in hot water for 30 minutes.
- Make It Vegetarian: Simply omit the bacon and use vegetable broth instead of chicken broth. For extra smokiness, add a dash of smoked paprika.
- Control the Texture: Like a chunkier soup? Skip the blender step. Prefer it silky smooth? Blend the entire batch.
- Storage Tips: This soup thickens as it cools. If reheating leftovers, add a splash of water or broth to adjust the consistency.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~320 |
| Protein | ~20g |
| Carbohydrates | ~35g |
| Fats | ~10g |
| Fiber | ~10g |
| Sodium | ~550mg |
(Note: Nutritional values are approximate and will vary based on specific ingredients used.)
FAQs About Hearty Yellow Split Pea Soup
1. Can I use green split peas instead of yellow split peas?
Yes, you can substitute green split peas for yellow split peas. The flavor will be slightly earthier, but the texture and cooking process remain the same.
2. How long does this soup last in the fridge?
Store the soup in an airtight container in the refrigerator for up to 4–5 days. Reheat gently on the stovetop or in the microwave, adding a bit of water or broth to thin it out if needed.
3. Can I freeze this soup?
Absolutely! Yellow split pea soup freezes well. Allow it to cool completely, then store it in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat before serving.
4. Can I make this soup in a slow cooker?
Yes! Cook the bacon separately, then add all the ingredients (except salt) to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Add salt and garnish before serving.
5. What can I serve with this soup?
This soup pairs beautifully with crusty bread, cornbread, or a simple side salad. You can also top it with shredded cheese for extra richness.
6. Is this soup gluten-free?
Yes, as long as you use a gluten-free chicken broth and ensure your bacon and seasonings are gluten-free, this soup is naturally gluten-free.
Conclusion: A Bowl of Comfort Worth Sharing
Hearty Yellow Split Pea Soup is the ultimate comfort food—rich, filling, and brimming with smoky, savory flavors. Whether you’re warming up on a cold day, meal prepping for the week, or simply indulging in a nostalgic favorite, this soup is guaranteed to hit the spot. So grab your pot, gather your ingredients, and treat yourself to a cozy, satisfying meal that’s as wholesome as it is delicious.
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Hearty Yellow Split Pea Soup
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
Description
Indulge in the comforting warmth of Hearty Yellow Split Pea Soup, a rich and creamy dish packed with smoky bacon, tender split peas, and wholesome veggies. Perfect for cozy nights or meal prep, this classic recipe delivers hearty flavors in every spoonful.
Ingredients
Main Ingredients:
- 8 ounces bacon (cut into ½–1 inch pieces (about 6 strips))
- 1 medium onion (finely diced (yellow or white))
- 2 medium carrots (diced)
- 1 celery rib (diced)
- 4 –5 garlic cloves (minced)
- 14 ounces dried yellow split peas (sorted, rinsed, and soaked)
- 1 medium potato (about 8 ounces, peeled and cut into ½–1 inch pieces)
Seasonings:
- ½ teaspoon dried oregano
- ¼ teaspoon cumin
- ¼ teaspoon black pepper
- 1 bay leaf
- Salt (to taste, added at the end)
Liquid:
- 6 cups chicken broth
Instructions
- Prep the Split Peas : Rinse the dried yellow split peas thoroughly and soak them in water for at least 1 hour (or overnight for a softer texture). Drain and set aside.
- Cook the Bacon : In a large pot or Dutch oven, fry the bacon over medium heat until it reaches a crispy, golden-brown texture. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving the rendered fat in the pot.
- Sauté the Vegetables : In the same pot, add the diced onion, carrots, and celery to the bacon fat. Cook over medium heat until softened, about 5-7 minutes. Stir in the minced garlic, dried oregano, cumin, and black pepper. Cook for 1-2 minutes until fragrant.
- Add Liquid and Split Peas : Pour in the chicken broth and add the bay leaf. Stir in the rinsed and soaked yellow split peas. Raise the heat to bring the mixture to a boil, then lower the temperature and let it simmer gently.
- Add the Potato : After the soup has simmered for about 20 minutes, add the diced potato to the pot. Continue simmering for another 20-30 minutes, stirring occasionally, until the split peas and potatoes are tender.
- Adjust and Serve Taste the soup and add salt if needed. Remove the bay leaf. If you prefer a smoother texture, use an immersion blender to partially puree the soup (optional).Stir in the crispy bacon pieces, reserving a few for garnish. Serve hot, garnished with the reserved bacon bits and a sprinkle of fresh herbs if desired.
Notes
- Make It Vegetarian: Omit the bacon and use vegetable broth. Add a dash of smoked paprika for a hint of smokiness.
- Texture Preferences: Use an immersion blender for a smoother soup or leave it chunky for a rustic feel.
- Storage Tips: This soup thickens as it cools. Add a splash of broth or water when reheating to adjust the consistency.
- Freezing: Cool the soup completely, then freeze in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Simmering
- Cuisine: American