Best 8 Green Split Pea And Bacon Soup Recipes

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Green split pea and bacon soup is a classic comfort food that is perfect for a cold winter day. It is also a relatively easy soup to make, and it can be tailored to your own taste. If you like your soup thick and creamy, you can add more peas or potatoes. If you prefer a thinner soup, you can use less peas or potatoes and add more broth. You can also add other vegetables to the soup, such as carrots, celery, or onions. And of course, you can adjust the amount of bacon to your liking.

Here are our top 8 tried and tested recipes!

GREEN SPLIT PEA AND BACON SOUP



Green Split Pea and Bacon Soup image

From Super Food Ideas July 2008. Though I have listed chicken stock as per recipe I used a homemade ham stock. This bought back memories of New Years Eve parties that my parents used to have and there was always pots of mushy peas served. UPDATE- after making this several times now I have found the cooking time will vary between 25 to 45 minutes - I can only put it down to the split peas and that they may vary from packet to packet.

Provided by ImPat

Categories     Low Cholesterol

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 large brown onion (finely chopped)
2 garlic cloves (crushed or minced)
1 1/4 cups dried split green peas (dried peas rinsed)
2 cups chicken stock
2 cups water (cold)
2 tablespoons lemon juice
125 g bacon (rashers shortcut rind removed)
1/2 teaspoon paprika (to serve)
4 crusty bread rolls (to serve, I used bacon and cheese)

Steps:

  • Heat oil in a saucepan over medium high heat and add onion and garlic and cook stirring for about 3 minutes till onion is soft.
  • Add peas and stir to coat.
  • Add stock and cold water and bring to the boil.
  • Reduce heat to low and simmer partially covered for 25 to 45 minutes or until peas are tender (see note above).
  • Remove from heat and process half the soup in a blender or use a stick blender till smooth or do what I did and put the stick blender straight into the pot and process to your liking.
  • Return to pot or if you just used the stick blender, stir in lemon juice and cook for 3 minutes or until heated through.
  • While soup was cooking in the first 25 minutes, heat a frying pan over medium high heat and add bacon and cook till crisp or use recipe #208501 .
  • Transfer to a plate lined with paper towel and drain.
  • Crumble into pieces.
  • Ladle soup into bowls and top with crumbled bacon and paprika and serve with a roll.

HEARTY SPLIT PEA SOUP WITH BACON



Hearty Split Pea Soup With Bacon image

This is a thick, mellow split pea soup with a whisper of meaty smoke and the brambly fragrance of thyme. The recipe is easy and copious, and the soup freezes well. Look for split peas that have a use-by date on the package and are relatively fresh; they will cook faster and better.

Provided by Florence Fabricant

Categories     dinner, soups and stews, appetizer

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 10

1 pound slab bacon in 1/4-inch-thick slices
1 large onion, chopped
1 carrot, chopped
1 stalk celery, chopped
1 head garlic, cloves peeled and sliced thin
Salt and black pepper
1 pound dried green split peas, rinsed and picked over
4 bay leaves
2 to 3 quarts chicken stock
1/2 bunch fresh thyme leaves, stripped from stems

Steps:

  • Dice bacon into 1/4-inch cubes. Place in a heavy 6-quart pot over medium-low heat. Cook until fat is rendered and translucent. Add onion, carrot, celery and garlic. Cook until onion and garlic are soft and translucent. Season with salt and pepper.
  • Add split peas, stir to coat with fat, and add bay leaves and 2 quarts stock. Increase heat and bring to a boil. Reduce heat so soup simmers. Skim foam that rises to the surface for about 10 minutes, until no more appears. Add thyme leaves. Simmer uncovered about 1 hour or longer, until peas are soft and starting to fall apart. Add more stock, as needed.
  • Remove soup from heat. Add salt and pepper to taste. Purée soup in a food processor in several batches, short of perfect smoothness; you should be able to spoon up some texture. Reheat soup, skimming off any foam. Stir from the bottom to mix well, then ladle into bowls and serve.

Nutrition Facts : @context http, Calories 377, UnsaturatedFat 11 grams, Carbohydrate 35 grams, Fat 18 grams, Fiber 10 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 698 milligrams, Sugar 7 grams, TransFat 0 grams

CREAMY SPLIT PEA SOUP WITH BACON



Creamy Split Pea Soup With Bacon image

Our thick and creamy 5-star split pea soup is topped with a generous amount of crumbled cooked bacon just before serving.

Provided by Diana Rattray

Categories     Side Dish     Dinner     Lunch     Entree     Appetizer     Soup

Time 1h30m

Yield 12

Number Of Ingredients 12

1 pound dry split peas
8 ounces diced bacon
1 cup onion, chopped
2 chopped celery ribs
2 quarts water
2 medium potatoes, peeled, diced
Kosher salt, to taste
1/4 teaspoon coarsely ground pepper
3 chicken or beef bouillon cubes (or equivalent base or granules)
1 bay leaf
1 cup half-and-half
Freshly ground black pepper, to taste

Steps:

  • Rinse split peas in cold water, pick over and discard any discolored peas or small stones. Set aside.
  • In a Dutch oven or 6-quart pan over medium heat, cook bacon until crisp .
  • Remove bacon with a slotted spoon to paper towels to drain. Refrigerate until later, for garnish.
  • In the bacon drippings over medium heat, cook the onion and celery until tender and lightly browned, about 12 to 15 minutes.
  • Add the split peas, water, potatoes, salt, pepper, bouillon, and bay leaf.
  • Bring to a boil over high heat, then reduce heat to low.
  • Cover and let simmer for 45 minutes, or until peas are soft. Stir occasionally.
  • Discard bay leaf.
  • Carefully purée the hot pea soup in batches , filling the blender no more than 1/3 to 1/2 full each time. Make sure cover is secure when blending the hot mixture.
  • Pour blended mixture into a bowl while blending subsequent batches.
  • Return the mixture to the Dutch oven and stir in the half-and-half.
  • Cook over medium heat until hot, but do not boil.
  • Taste and season with salt and pepper.
  • Sprinkle the reserved bacon on top of the soup just before serving.

Nutrition Facts : Calories 284 kcal, Carbohydrate 34 g, Cholesterol 26 mg, Fiber 11 g, Protein 17 g, SaturatedFat 4 g, Sodium 497 mg, Sugar 5 g, Fat 9 g, ServingSize 12 servings, UnsaturatedFat 0 g

SPLIT PEA SOUP WITH BACON AND ROSEMARY



Split Pea Soup with Bacon and Rosemary image

Provided by Mary Klonowski

Categories     Soup/Stew     Bean     Appetizer     Sauté     Back to School     Lunch     Rosemary     Bacon     Legume     Pea     Fall     Winter     Simmer     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 to 6 servings

Number Of Ingredients 9

4 bacon slices, chopped
1 small onion, chopped
1 medium leek (white and pale green parts only), sliced
1 large carrot, peeled, chopped
2 garlic cloves, minced
4 14 1/2-ounce cans low-salt chicken broth
1 1/4 cups green split peas, rinsed
2 bay leaves
1/2 teaspoon chopped fresh rosemary or 1 teaspoon dried, crumbled

Steps:

  • Sauté bacon in heavy large pot over medium-high heat until crisp and brown. Add onion, leek, carrot and garlic and sauté until vegetables begin to soften, about 6 minutes. Add broth, peas, bay leaves and rosemary and bring soup to boil. Reduce heat to medium-low, cover and simmer until peas are tender, stirring occasionally, about 1 hour. Season soup to taste with salt and pepper.

BEST EVER SPLIT PEA



Best Ever Split Pea image

Really sticks to your ribs, really tasty, high fiber. Can be made vegan by substituting vegetable broth for chicken broth. Very easy.

Provided by DOGLOVER

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Split Pea Soup Recipes

Time 2h50m

Yield 8

Number Of Ingredients 10

1 tablespoon olive oil
2 cups chopped onion
2 cups chopped carrot
2 cups finely chopped celery
½ tablespoon minced garlic
1 cup yellow split peas
1 cup green split peas
8 cups fat-free chicken broth
1 ½ teaspoons salt-free seasoning blend
1 teaspoon salt

Steps:

  • In a large pot or Dutch oven over medium heat, heat olive oil. Cook onion, carrot, celery and garlic until onion is translucent. Stir in yellow and green split peas, broth, seasoning and salt. Cover, bring to a boil, then reduce heat and simmer 2 1/2 hours, stirring frequently. Puree with a blender or food processor. Return to pot, heat through, and serve.

Nutrition Facts : Calories 133 calories, Carbohydrate 18.4 g, Fat 2.1 g, Fiber 6.1 g, Protein 11.2 g, SaturatedFat 0.3 g, Sodium 723.4 mg, Sugar 5 g

HAM BONE AND GREEN SPLIT PEA SOUP



Ham Bone and Green Split Pea Soup image

Split pea soup is a great way to use a leftover Christmas ham bone!

Provided by Mark

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes     Ham Soup

Time 2h50m

Yield 8

Number Of Ingredients 12

1 teaspoon butter
1 teaspoon olive oil
4 stalks celery, diced
⅓ white onion, diced
½ large carrot, shredded
salt to taste
3 cups split peas, rinsed
3 cloves garlic, thinly sliced
1 ham bone
5 cups chicken stock
1 cup diced ham
ground black pepper to taste

Steps:

  • Melt butter and oil in a Dutch oven over medium-low heat. Add celery, onion, carrot, and salt. Cook and stir until tender, about 5 minutes. Stir in peas and garlic. Nestle ham bone into the pot; add stock and diced ham. Fill pot with water to about 1 1/2 inches from the top. Mix and bring soup to a boil.
  • Reduce heat to low and cover. Simmer, scraping the bottom of the pot and stirring every 30 minutes, until peas are mostly disintegrated, about 2 1/2 hours. Turn ham bone and skim surface for fat once every hour. Take bone out, remove any meat, and return meat to the pot. Season with salt and pepper.

Nutrition Facts : Calories 302.6 calories, Carbohydrate 47.8 g, Cholesterol 10.1 mg, Fat 3.9 g, Fiber 19.4 g, Protein 21.2 g, SaturatedFat 1.1 g, Sodium 670 mg, Sugar 7 g

GREEN PEA SOUP ( WITH DRIED PEAS)



Green Pea Soup ( With Dried Peas) image

Basic Green pea soup with dried split peas and a ham or bacon knuckle for flavouring. You may put in a piece of bacon instead. This is from 'Practical Cookery'

Provided by Wild Thyme Flour

Categories     Vegetable

Time 1h10m

Yield 5 liters, 10 serving(s)

Number Of Ingredients 13

500 g split peas (soaked overnight)
4 liters water
150 g carrots
2 medium onions
125 g ham knuckle or 125 g bacon
thyme
bay leaf
salt and pepper
stale bread (cubed)
3 tablespoons oil
1 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Place the soaked peas in a pan, cover with the water, bring to the boil .
  • Add the remaining ingredients and simmer until the peas are tender.
  • remove the ham hock, bayleaf and carrot and liquidise.
  • Correct seasoning.
  • Croutons:
  • Toss the cubed bread with the remaining ingredients in a frying pan until they get lightly browned.

Nutrition Facts : Calories 224, Fat 4.7, SaturatedFat 0.7, Sodium 145.6, Carbohydrate 34.3, Fiber 13.6, Sugar 5.8, Protein 12.7

SPLIT PEA SOUP WITH BACON & CRAB



Split Pea Soup with Bacon & Crab image

Many split pea soups use ham and bacon for good, smoky flavor. Taking it one amazing step farther-add crabmeat. Freeze this one without toppings (freeze the cooked bacon separately), then reheat soup in a saucepan. Feel free to add more chicken stock or broth when reheating if you need it. Sprinkle bacon and fresh crab on top of bowls of hot soup. -Stephen Exel, Des Moines, Illinois

Provided by Taste of Home

Categories     Lunch

Time 2h

Yield 12 servings (4 quarts).

Number Of Ingredients 13

8 thick-sliced bacon strips, chopped
2 medium onions, chopped
2 medium carrots, chopped
2 celery ribs, chopped
2 packages (16 ounces each) dried green split peas, rinsed
2 smoked ham hocks (about 1 pound)
2 bay leaves
3 cartons (32 ounces each ) chicken stock
1 cup water
1 cup heavy whipping cream
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups lump crabmeat

Steps:

  • In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., Add onions, carrots and celery to bacon drippings; cook and stir over medium-high heat 8-10 minutes or until onions are tender. Stir in split peas, ham hocks, bay leaves, chicken stock and water. Bring to a boil over medium-high heat. Reduce heat; simmer, covered, 1 to 1-1/2 hours or until split peas are tender, stirring occasionally., Discard bay leaves; remove ham hocks from soup. When cool enough to handle, remove meat from bones and cut into small cubes; discard bones., Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan., Stir cream, salt, pepper and cubed ham into soup; heat through. In a small bowl, toss crab with bacon; serve with soup. Freeze option: Freeze cooled soup without toppings in freezer containers; freeze cooked bacon in a small resealable freezer bag. To use, partially thaw in refrigerator overnight. Heat soup through in a saucepan, stirring occasionally, adding a little stock or broth if necessary. Top servings as directed.

Nutrition Facts : Calories 533 calories, Fat 24g fat (10g saturated fat), Cholesterol 71mg cholesterol, Sodium 1036mg sodium, Carbohydrate 50g carbohydrate (8g sugars, Fiber 20g fiber), Protein 32g protein.

Tips:

  • To save time, use pre-split peas instead of whole peas. Pre-split peas do not need to be soaked before cooking.
  • If you don't have any bacon on hand, you can substitute diced ham or sausage.
  • To make the soup even more flavorful, add a bay leaf or two to the pot while it's simmering.
  • Serve the soup with a dollop of sour cream or a sprinkle of grated cheddar cheese.
  • To thicken the soup, mash some of the peas with a fork or potato masher before serving.

Conclusion:

Green split pea and bacon soup is a hearty, flavorful soup that's perfect for a cold winter day. It's also a great way to use up leftover ham or bacon. With its simple ingredients and easy-to-follow instructions, this soup is sure to become a family favorite.

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