Split Pea and Bacon Bone Soup
A comforting, thick winter soup made with tender split peas and savoury smoked bacon bone, slow-simmered with country vegetables.
- Prep
- 15 min
- Cook
- 90 min
- Total
- 105 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 360 kcal
Equipment
- •Large stockpot
- •Wooden spoon
- •Chopping board
- •Chef's knife
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 360 kcal
- fat
- 8 g
- carbs
- 42 g
- fibre
- 14 g
- protein
- 26 g
- calories
- 360 kcal
Instructions
- 1
Heat the olive oil in a large stockpot over medium heat.
- 2
Add the diced onion, carrots, and celery to the pot.
- 3
Cook for 6 to 8 minutes until the vegetables soften.
- 4
Stir in the minced garlic and cook for 1 minute until fragrant.
- 5
Add the rinsed split peas, bacon bone, bay leaves, thyme, and water.
- 6
Bring to a boil, then skim off any white foam on top.
- 7
Reduce heat to low, cover, and simmer gently for 75 minutes.
- 8
Lift out the bacon bone with tongs and let it cool slightly.
- 9
Shred the tender meat off the bone and discard the bone.
- 10
Return the meat to the pot and discard the bay leaves and thyme.
- 11
Stir well to break up the tender peas into a thick soup.
- 12
Season with black pepper and ladle into warm bowls with parsley.
Chef's tips
Avoid adding salt until the very end, as the smoked bacon bone naturally seasons the broth. If the soup thickens too much on standing, stir through a splash of hot water.
Ingredient substitutions
- smoked bacon bone → smoked ham hock or speck bone
- yellow split peas → green split peas
Storage
Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Reheating
Reheat gently in a saucepan over medium-low heat, stirring in a splash of water as it warms.
Common mistakes to avoid
- •Salting the broth early, making the reduced soup unpleasantly salty.
- •Boiling too rapidly, which can cause the split peas to stick and burn at the base.
Serving suggestions
Cooked Split Pea and Bacon Bone Soup?
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