Organic Yellow Split Pea Soup with Bacon

by Kirsten on February 22, 2012 · 18 comments

in Soups, Soups & Salads, Starters, Starters & Sides


Here is my twist on a traditional pea soup the way I remember my German aunt preparing it. She served pea soup with some rustic bread and a Frankfurter sausage. My variation substitutes bacon for the sausage and uses the sweeter yellow split peas. I also added lots of veggies including leek, carrots, onions and potatoes.

For me this organic yellow split pea soup with bacon and thyme is the perfect soup to enjoy after a fun day on the slopes. I keep an extra batch in the freezer to have on hand for a quick dinner without spending any time in the kitchen.

Winter isn’t over yet. Prepare a double batch of this organic split pea soup for you and your family after a cold day spend outside. I promise you that everybody will go back for seconds!

Organic Yellow Split Pea Soup with Bacon and Thyme
5.0 from 5 reviews
Prep time:
Cook time:
Total time:
Serves: 4-6
  • 4 ounces (113 g) organic bacon, diced
  • 1 onion, diced
  • 2 carrots, diced
  • 1 bigger leek, diced
  • kosher salt
  • black pepper
  • ½ teaspoon turmeric
  • 8 cups (2 l) organic chicken stock
  • 2 cups dried organic split peas, washed and looked over
  • 2 medium potatoes, peeled and diced
  • 3 sprigs fresh thyme, tied together
  1. Cook the bacon in a large Dutch oven on medium heat until crisp.
  2. Add onions, celery, carrots and leek. Season with salt and pepper. Cook until onions are soft, about 10 minutes.
  3. Add turmeric, chicken stock, split peas, potatoes and thyme. Cover the pot and bring the soup to a simmer. Cook until the lentils are done, about 1 hour (longer at higher altitude!).
  4. Remove the thyme and puree the soup with a stick blender until smooth.
  5. Serve with some rustic bread.


Adapted from foodnetwork.

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Paul December 27, 2012 at 8:45 am

This looks delicious. I’ve a pot simmering right now, I cant wait to eat it.

I had to look up the measurements for cups, so if anyone else is unsure.. one cups of split peas is about 7oz. So for this recipe you’d use 14oz (about 400g).

I think it would be nice to save a little of the crispy bacon to crumble on at the end, for garnish.

Tracy November 8, 2012 at 1:42 pm

I it sounds great and I am going to try it but you mention adding the celery in step 2 but it’s not on the ingredient list. Is 2 stalks diced about right?

Shane Ward October 13, 2012 at 11:34 am

Thanks for the recipe. I have a full hot saucepan waiting for my wife to get home before blending it. Looks and smells great..

Your Cookery Boook September 25, 2012 at 10:01 am

Looks so yummy. Very good clicks.

Debra July 3, 2012 at 4:07 pm

Hi Kirsten, I made this soup last night for a chilly Brisbane winter’s night. It was delicious! Thank you very much for the recipe.

Nuts about food February 29, 2012 at 1:41 am

That is absolute comfort food. If in Germany I would definitely go the frankfurter way, but the bacon sounds delicious too.

Asmita February 28, 2012 at 4:46 pm

In Indian cooking, we use a lot of split yellow lentil. We generally have it with some white steamed rice. It’s called “dal”. So I always have this ingredient on hand.
This soup looks so hearty and wonderful. I will sure be making it. Love all the flavors and like the addition of the bacon. Yummy!!!
The photographs are beautiful!

Lea Ann February 26, 2012 at 8:16 am

BEAUTIFUL photo Kirsten! And a great sounding soup.

Patty February 24, 2012 at 12:12 am

Our weather has not been very cold but your colorful soup looks delicious and I would love a bowl for dinner;-)

Betty February 23, 2012 at 10:21 pm

I usually use the green split peas, but after seeing this beautiful golden soup I’m going to try the yellow ones. This sounds so good! Even with unseasonably warm weather here, soup is welcome any day for a quick lunch or supper. And you’re right…winter isn’t over yet! 🙂

Rosa February 23, 2012 at 3:33 am

A beautiful soup! So tasty and healthy.



Susan February 22, 2012 at 8:17 pm

Kirsten, Split pea soup is just one of my most favorite, but I’ve never had the yellow variety. I would have to substitute the bacon, but with the rainy days we’ve been having this would be perfect with a nice loaf of Flax-seed Rye bread! Thank you for sharing a great recipe. XOXO

Carla February 22, 2012 at 7:16 pm

The color is amazing! I love split pea soup and we often use ham hocks but bacon sounds even better.

Abby February 22, 2012 at 3:45 pm

gorgeous photos! And your soup sounds delish.

Heidi @ Food Doodles February 22, 2012 at 3:36 pm

What a beautiful soup! I love that vibrant yellow. And it sounds delicious for a cool day with some good bread 🙂 I usually make split pea soup with green peas but I I might try this next time!

Cooking with Michele February 22, 2012 at 1:55 pm

Yum – looks wonderful. And I LOVE that green fabric – where did you snag that???

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