Split Pea Soup with Bacon


  • This makes four large servings.
  • 1 lb. dried split peas, yellow or green
  • 1 teaspoon of oil
  • 4 slices of bacon
  • one or two cloves of garlic, chopped
  • 2 Tablespoons each of
    • chopped onion
    • chopped celery
    • diced carrot
  • six to eight cups of water
  • several grinds of fresh black pepper
  • salt to taste

Illustration of a bowl of split pea soup


Sort and rinse the peas in a colender under cold running water. To the soup pot add the oil and heat until it covers the bottom. Then add the bacon and cook over medium heat until browned and nearly crisp. Add the garlic, onion, celery and carrot to the bacon and the drippings. Cook, stiring frequently, until the vegetables are slightly softened. Add the peas and six cups of the water, to start. Add more water as it cooks if it appears to be too thick. Simmer for about 90 minutes. Stir frequently. The peas should be very soft. Remove the bacon and discard it. Push the soup through a medium strainer and season with salt and peper to taste.


This soup is better the next day. It also freezes well. If you reheat it, use a double boiler as the soup is very thick when cold and it burns easily.

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