The Best Split Pea Soup

Like most people, I have my fair share of foods that remind me of being a kid.

Some are snacks and cereals, others home cooked meals. And then there’s canned soup, which I’m pretty sure was a staple in EVERY 90’s kid diet. Because whether you’re into chicken noodle, broccoli cheddar, or classic tomato, I’m betting your mom regularly served you some Campbell’s. Mine certainly did, and for whatever reason I was that special little weirdo that loved split pea soup. So this recipe is an homage to that childhood favorite, but naturally — better. And if you weren’t a split pea person before this post, you will be after one itty spoonful.

This is the kind of recipe you make on a leisurely Saturday, then eat it all weekend long. I’ll admit that it’s a little slow to prepare, but the end result is so cozy, creamy, and satisfying, it’s totally worth the wait. Plus, it’s made with bacon fat, so if that doesn’t get your attention absolutely nothing will.

What’s great about this soup is that the little bit of bacon fat it uses doesn’t make this unhealthy. That’s because split peas are high in protein, fiber, and iron, so this recipe packs major macros. It also comes courtesy of my friends at Peapod, who so graciously provided me the ingredients to make it.

Shopping with Peapod makes cooking easier than ever, particularly if you’re trying to eat healthy. Their selection of produce is broad and well-priced, and from fresh-cut honeycrisp apples (a favorite!) to sliced baby bella mushrooms (another fav!), there’s so many convenient, healthy goodies to love. Using the Peapod search tool you can easily filter foods based on dietary needs, whether it’s low-carb, gluten-free, or vegan. And with Peapod’s convenient nutrition tool, you’ll know the nutrition facts of each item before you purchase. Plus, if you can’t find the time to make delicious, healthy soups like this, Peapod has tons of fresh meal kits to love.

Zucchini boats w/ ground beef & rice? YES!

Simple, nourishing, and delicious.

Luckily Peapod made it easy for me to buy the split peas, mirepoix, bacon, vegetable broth, and half & half needed for this recipe. And with all those ingredients in hand, the process couldn’t be easier.

  • cook dat bacon!
  • sauté onions, celery, and carrots in the bacon fat
  • add the split peas + vegetable broth
  • … cook slooooowly for 1 – 2 hours
  • puree!
  • add half & half
  • EAT!

The resulting flavor is as classic as split pea gets — slightly sweet, robustly earthy, and gloriously smokey from the bacon. But what makes this recipe the real-deal best is the texture, which when puréed is akin to VELVET, it’s so damn luxurious. It’s truly the creamiest, coziest, most comforting split pea ever, and from a chick who ate it like mad as a kid, I would certainly know.

I’d also know that topping this with fresh crumbled bacon + huge baguette croutons is the best — and frankly, only! — way to eat it.

Thankfully you can snag those on Peapod, too. xo

The Best Split Pea Soup


  • 6 oz applewood smoked bacon, chopped (about 5 slices)
  • 2 tbsps salted butter OR bacon fat
  • 1/2 cup finely diced onion
  • 1/2 cup finely diced celery
  • 1/2 cup finely diced carrots
  • 1 tsp crushed or minced garlic
  • 1 bay leaf, crumbled
  • a few pinches of salt & pepper
  • 1 lb green split peas (should yield 2 1/4 cups)
  • 6 cups vegetable broth
  • 3/4 cup half & half
  • fresh bread for dipping


  1. In a large dutch oven cook the bacon over medium-high heat until crispy, 15 – 20 minutes. Transfer bacon to paper towel-lined bowl with a slotted spoon, so that the bacon fat remains in the pan.
  2. Add the butter (or bacon fat, if you have it stored in the fridge!), onions, celery, carrots, garlic, bay leaf, and salt & pepper to the pan, then sauté until soft and translucent, about 5-7 minutes. Lastly stir in the split peas and 5 cups of the vegetable broth. Raise the flame to high to bring the pot to a boil, then cover and reduce flame to low. Allow all ingredients to simmer for 1 1/2 hours until the peas are soft and cooked, stirring occasionally and adding the remaining cup of vegetable broth as needed.
  3. Once the peas are cooked, transfer mixture to a high-powered blended and blend until smooth — The resulting purée will be thick, don’t worry! Pour the soup back into the dutch oven, then lastly stir in the cream (also add more salt & pepper here if needed). Keep warm over a low flame for several minutes, then serve! Top each bowl with the cooked bacon and pair with fresh bread for dunking.

>> split pea soup seizes easily, so don’t be discouraged once it is puréed! if it starts to look funny, just give it a good whisk and it will reincorporate quickly.

Editor’s Note: I’ve partnered with Peapod to create this content. As always, all thoughts and opinions are my own. #ad