This Yellow Split Pea Soup is a comforting, hearty dish that’s perfect for cooler days. Packed with smoky bacon, tender split peas, and a medley of vegetables, it’s a one-pot wonder that’s as flavorful as it is nourishing. Easy to make and ideal for meal prepping, this soup will quickly become a family favorite.
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.
Conclusion
This Yellow Split Pea Soup is a delicious, smoky, and satisfying dish that’s ideal for any time of year. Its creamy, hearty texture and rich flavors will warm you up from the inside out. Perfect for leftovers, this soup tastes even better the next day as the flavors meld together.
Hearty Yellow Split Pea Soup
A hearty, smoky soup with yellow split peas, crispybacon, and tender vegetables for a comforting and flavorful meal.
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.