Carrots, Bacon and Split Pea Soup

Carrots, Bacon and Split Pea Soup

This soup warms you up, makes things easier in the kitchen and nourishes your body too!

This nutrient-dense carrots, bacon and split pea soup will keep you nourished and warmed up all winter. Make-ahead friendly with a delicious savory twist thanks to grilled bacon, you can enjoy it for dinner or even as a healthy lunch. Try it and you’ll be hooked!

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Ingredients list for the  Carrots,Bacon and Split Pea Soup

  • 8 cups (2l) chicken broth or vegetable broth
  • 1 lb (450g) veg soup mix (green split peas, yellow split peas, red lentils)
  • 2/3 lb (300g) smoked bacon, diced (separate fat from meat)
  • 1 cayenne chili pepper (optional)
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 1 celery stalk, diced
  • 1 onion, minced
  • Fresh thyme leaves
  • 1 bay leaf
  • 1 teaspoon smoked paprika or cajun spice blend
  • 1 1/2 tablespoon (25ml) olive oil 
  • Salt  and fresh cracked pepper, to taste




1. In a saucepan or pot with 1 1/2 tablespoon olive oil, cook onion without browning. Add carrot and celery and stir fry for a couple of minutes. 

2. Add garlic and spices, then the mix of split peas, red lentils, bay leaf, thyme, chili pepper and bacon fat. Give  all a good stir, making sure they’re mixed up well, then cover with chicken or vegetable broth. 

3. Bring to a simmer then reduce heat and cook for 30-35 minutes until split peas are cooked through and soft. Add more broth if you want to keep a thinner consistency.

4. Remove the bay leaf and skim the excess of bacon fat, if you want. Adjust seasoning and set the soup aside. 

5. In a skillet, fry bacon with one tablespoon water for 3 to 5 minutes until water is evaporated and bacon is crisp. Divide soup into bowls and garnish with bacon bits on top. Enjoy with crunchy country bread!

Note: For a vegetarian version, skip the bacon and use vegetable broth instead of chicken broth. Enjoy!

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