Yellow Split Pea Soup


I love all things beans. If there is a way to stick beans in some sort, shape or form into my soup, you know I am going to do it. This soup is a little different though, because the peas in this soup are the main flavor component, rather then just a contributing one.


I know a lot of people hate peas because they were made to eat them when they were little. I on the other hand have always loved peas, even when they fed them to us in childcare, or as a part of a ‘healthy’ diet in school cafeteria (everyone hated school cafeteria food, but I secretly loved their split pea puree, which I will probably post a recipe of some day).
After I saw Natasha from make this soup, I just had to run to the store and get myself some of those golden pearls of peas. Our family likes our soups thick and  we tend to eat them for dinner or as a meal, rather then just a part of a meal. This doesn’t mean that you can’t put more water/broth into your pot, or put less peas into your soup, but I will leave that choice up to you!


Yellow Split Pea Soup


  • 4 quarts water
  • 1-2 cups dry yellow split peas, rinsed with cold water
  • 5-6 large potatoes, peeled and cubed (1/2 inch cubes)
  • 5-6 strips of thick cut bacon
  • 2 medium carrots, peeled and grated
  • 1 large onion, peeled and diced
  • 3 garlic cloves, peeled & pressed
  • Salt
  • Pepper
  • Fresh parsley, rinsed and finely chopped


  1. Place a large pot with 4 quarts of water over high heat. Add 1-2 cups of split peas to the water and bring to boil. Lower the heat to medium and cook for about 1 hour 30 minutes. With a slotted spoon, collect impurities that float to the top, throughout the cooking process.
  2. Cut the bacon strips into ¼ inch strips and in a skillet, over medium heat let the fat render until the bacon is crispy.
  3. Next work on the vegetables. Peel the potatoes, carrots and onions and garlic.
  4. Cube the potatoes into ½ inch cubes. Grate carrots. Dice onions. Finely chop of press through a garlic press, garlic. Finely chop parsley. Set aside.
  5. Saute the onions over medium-high heat in a skillet with a couple of tablespoons of oil, until golden. Add the carrots and saute another 3-4 minutes. Add garlic, mix with carrots and onions and cover with lid.
  6. Once the peas have been cooking for about 1 hour 30 minutes, add the potatoes, crispy bacon and bay leaf. Also add salt, freshly ground black pepper, to taste. Cook until the potatoes are soft. Remove from the heat.
  7. Add carrot and onion mixture into the soup. Add chopped parsley. Remove the bay leaf. Cover with lid. Let sit for about 30 minutes, for all the flavors to blend together.


Serve with a dollop of sour cream or some cheddar cheese.

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