Split Pea Soup with Bacon
Homemade Croutons
Velvety, savory, and deeply comforting, Split Pea Soup is a timeless classic that warms the soul. While its muddy yellow-green hue and sludgy appearance may not win beauty contests, one spoonful is enough to transport you to a world of rich, satisfying flavor.
More than just a dish, split pea soup carries nostalgia in every bite. It’s not the kind of soup that reminds you of a five-star restaurant or a once-in-a-lifetime meal—it’s the kind that makes you feel at home. It soothes, comforts, and wraps you in a sense of warmth and familiarity.
This version takes things up a notch with cherrywood-smoked bacon from Nashville’s Porter Road Butcher, adding depth and smokiness, while crispy homemade Old Bay croutons introduce the perfect crunch. Together, they elevate this humble classic into something truly special—still simple, still nostalgic, but with just the right touch of indulgence. It’s the ideal soup to enjoy as winter comes to a close.
Wine Pairing
2022 King Estate Willamette Valley Pinot Gris
This Oregon Pinot Gris balances the soup’s richness with bright acidity and complements the smoky bacon with its fresh, fruity character. It’s a well-balanced pairing that enhances both the wine and the dish.
Split Pea Soup Recipe
Ingredients
- 7 slices thick-cut smoky bacon, sliced into approximately 1″ pieces
- 1 yellow onion, fine dice
- 2 carrots, peeled, sliced into coins
- 1 medium celery rib, sliced
- 4 – 5 garlic cloves, thinly sliced
- 8 c. chicken stock
- 1 lb. green split peas, picked over, rinsed and drained
- 1 t. dried french thyme
- 1 small fresh bay leaf sprig
- sea salt and fresh ground pepper to taste
Method
Cook bacon in a Dutch oven. Remove bacon to paper towels with a slotted spoon, leaving bacon fat in the pot. Set bacon aside.
Add onion to the pot and cook until starting to turn golden. Then add carrots, celery, and garlic and cook for another 5 minutes or so, stirring occasionally.
Pour chicken stock into the pot and bring to a boil. Add split peas, thyme, and bay then lower the heat to a simmer.
Simmer approximately 60 minutes. Turn off heat, cover, and let soup continue to cook, stirring occasionally until desired consistency is reached. Some prefer a thicker soup, some prefer a thinner soup. It will thicken as it sits.
Remove bay. Add salt and pepper to taste.
Homemade Old Bay Croutons
Old Bay Seasoning is a classic seasoning that is great for croutons. Ingredients include: Celery Salt (Salt, Celery Seed), Spices (Including Red Pepper and Black Pepper), and Paprika.
Preheat oven to 375°F. Cut leftover homemade Artisan Bread into cubes. Place cubes in a large bowl and toss with an equal mixture of melted butter and olive oil until nicely coated but not soggy. Then season with a light amount of sea salt and fresh ground pepper, then plenty Old Bay. Toss again to distribute seasonings.
Spread the cubes on a baking sheet in an even layer. Bake until crispy and golden (about 10 – 15 minutes), tossing once halfway through.
To Serve
- good tasting olive oil
- good tasting red wine vinegar
- fresh ground pepper
Ladle hot soup into warm bowls. Drizzle with olive oil for fruity richness and vinegar for bright tangy notes. Mound a generous amount of croutons and bacon in the center. Finish with a few grinds of black pepper.
Did you know that I have a very popular Pinterest Board called “Soupe du Jour?” featuring a “Soup of the Day, Everyday…Almost.” I have been pinning a variety of intriguing soups from around the world for many years now. Soup aficionados can follow it here for a bowlful of delicious inspiration.