Turkish Pea Soup

Recipe by Sackville
READY IN: 1hr 10mins


  • 2
    tablespoons vegetable oil
  • 4 -6
    slices bacon, cooked and crumbled
  • 1
    teaspoon chili flakes (preferably the black urfa variety)
  • 1
    large white onion, finely chopped
  • 2
    stalks celery, finely chopped
  • 1
    cup finely chopped carrot
  • 4
    tablespoons tomato sauce
  • 3
    stalks fresh thyme
  • 1
    cup yellow split peas
  • 6 -7
    cups water


  • Heat the oil in a large saucepan, then put in the bits of bacon and the pepper.
  • Sauté for just a few seconds, then add the onion, celery and carrots.
  • Cook until the onion goes clear, then add the tomato sauce and stir constantly for 1-2 minutes until the tomato sugars start to caramelise.
  • Add the thyme, bay leaf and peas, plus salt and pepper to taste.
  • Add 2-3 cups of water to cover the mixture.
  • Stir, cover the pot and let it simmer over a low heat for about 20 minutes.
  • Add another cup of water and let simmer, covered, for another 20 minutes.
  • Keep checking on the pot and adding water a cup at a time until the peas are cooked and the soup is as thin or as thick as you like it.
  • This takes about an hour, for me.
  • Use a hand blender to blitz the soup slightly, but don't purée it.
  • You still want some of the texture of the bacon and carrots.
  • Remove the bay leaf and, if possible, let the soup sit for a few hours before serving to help the flavours develop.
  • You may need to add some more water, salt and pepper when you re-heat it.
  • If you like, you can crumble any extra bacon over the soup before serving, as well as a fresh grinding of pepper.