Green Split Pea and Bacon Soup

"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."
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by Andi Longmeadow Farm
photo by Ken Stephen photo by Ken Stephen
photo by Karen Elizabeth photo by Karen Elizabeth
photo by Karen Elizabeth photo by Karen Elizabeth
photo by French Tart photo by French Tart
Ready In:


  • 1 tablespoon olive oil
  • 1 large brown onion (finely chopped)
  • 2 garlic cloves (crushed or minced)
  • 1 14 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)
  • 12 teaspoon paprika (to serve)
  • 4 crusty bread rolls (to serve, I used bacon and cheese)


  • 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.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. Kat H.
    Made this (had to substitute in bacon bits after the immersion blender) and it was great!! Definitely a keeper!!
  2. duonyte
    I had to omit the bacon, because of some health issues, but this soup was just fine without it. I used chicken broth and added a bay leaf, some peppercorns and some thyme to the soup as it was cooking as well - I find that those enhance any vegetable soup. The lemon added a lovely bright note, quite nice.
  3. Karen Elizabeth
    Simple to make, we enjoyed this very much. I did find my peas took more like 45 minutes to cook, but I had allowed for that. A thick delicious soup with lots of flavour, I was generous with the bacon, forgot the paprika, and sliced some spring onions on top as well, we enjoyed the sharp onion with the soup! I made some garlic bread to go with this and we had ourselves a feast! Thanks for a simple and totally delicious supper, Pat!
  4. Ken Stephen
    An absolute HOME RUN. Easy to make. Great taste. Very healthy. Perfect. I will make this again! Paired it with Halibut Fish Tacos (taco was romaine lettuce leaf).... so good!
    • Review photo by Ken Stephen
  5. Julia B.
    This soup is wonderful but you can clearly see celery in it and celery isn't in the recipe. I added three ribs of celery and some parsley because I love it. Also used broth because I had no stock. For sure, a keeper!



Find More Recipes