Comforting Split Pea Soup with Bacon and Ham – Classic Homemade Recipe

When the weather turns chilly and you need something cozy, hearty, and comforting, this Split Pea Soup is exactly what you’re looking for. It’s one of those soul-warming soups I turn to every winter—especially on those days when you just want to curl up with a blanket and something nourishing. Whether you’re cooking it on the stovetop, in the Instant Pot, or letting it simmer all day in the slow cooker, this is a go-to family recipe that’s easy, filling, and packed with flavor.

Why You’ll Love This Split Pea Soup

There’s something nostalgic about split pea soup—it reminds me of childhood lunches, steaming bowls served with buttery toast. But this version levels up the classic with smoky bacon, savory ham, and aromatic herbs. Here’s why I think you’ll adore it:

• Budget-friendly and uses pantry staples
• Customizable: make it with ham or vegetarian-style
• Meal prep hero: tastes even better the next day
• Comforting texture and smoky depth of flavor

Ingredients You’ll Need

Here’s everything that goes into this rich and satisfying soup:

• 4 slices bacon, chopped
• 1 medium yellow onion, diced (about 1½ cups)
• 3 celery ribs, finely chopped (about 1½ cups)
• 2 large carrots, finely chopped (about 1½ cups)
• 4 garlic cloves, minced
• 8 cups chicken stock (or veggie stock for vegetarian)
• 1 (16-ounce) bag dried split peas, rinsed
• 1½ teaspoons chopped fresh thyme (or 1 teaspoon dried)
• ½ teaspoon smoked paprika
• ½ pound sliced smoked ham, cut into bite-size pieces
• 1 teaspoon sea salt, plus more to taste
• ¼ teaspoon freshly cracked black pepper
• Chopped parsley (optional, for serving)

How to Make Split Pea Soup

Stovetop Method (My Favorite!)

1. Cook the Bacon: In a large pot over medium-high heat, cook chopped bacon until crispy. About 7 minutes. Remove with a slotted spoon and set aside on a paper towel-lined plate.
2. Sauté Veggies: In the reserved bacon fat (about 2–4 tbsp), add onion, celery, and carrots. Sauté 5 minutes, scraping up the browned bits. Add garlic and cook 2 more minutes.
3. Add Soup Base: Stir in chicken stock, rinsed split peas, thyme, and smoked paprika. Bring to a boil.
4. Simmer: Reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally, until peas are very tender.
5. Blend (Optional): For a creamy texture, blend about ⅓ of the soup using an immersion blender or transfer to a blender, then return to the pot.
6. Add Ham & Bacon: Stir in the cooked ham and crispy bacon. Simmer 5 more minutes. Season to taste.
7. Serve: Ladle into bowls and garnish with fresh parsley. Serve warm!

Instant Pot Method

1. Set Instant Pot to sauté mode. Cook the bacon until crispy. Remove bacon.
2. Add veggies to rendered fat, sauté until softened.
3. Add garlic, stir for 2 minutes.
4. Stir in stock, peas, thyme, paprika, salt, and pepper.
5. Pressure cook on high for 20 minutes. Natural release for 10 minutes, then quick release.
6. Blend ⅓ if desired, stir in ham and bacon, season to taste, and serve.

Slow Cooker Method

1. Cook bacon in a skillet, transfer to a plate.
2. Sauté onion, celery, carrots, garlic in bacon fat until soft.
3. Transfer veggies to slow cooker. Add peas, 7 cups of broth, spices.
4. Cook on HIGH for 6 hrs or LOW for 8 hrs.
5. Blend ½ the soup if desired. Stir in bacon and ham. Serve with optional parsley.

Recipe Tips & Variations

• Vegetarian Version: Omit the bacon and ham. Use veggie broth. Add a pinch of liquid smoke for that smoky flavor.
• Add Potatoes: Diced potatoes add texture and heartiness.
• Use Leftover Ham Bone: For deeper flavor, toss in a ham bone during simmering.
• Make it Thicker: Simmer longer uncovered or blend more soup.
• Freeze-Friendly: Cools and stores well. Just leave out the potatoes if freezing.

Health Benefits of Split Peas

Split peas are a powerhouse of fiber and protein, making this soup not only comforting but also incredibly satisfying. They’re also:

• Rich in iron, potassium, and folate
• Great for digestion and heart health
• Low in fat and naturally gluten-free

Frequently Asked Questions About Split Pea Soup

What’s the secret to flavorful split pea soup?

Cooking the veggies in bacon fat, using smoked paprika, and finishing with ham adds layers of savory flavor you can’t beat.

Do I need to soak split peas?

Nope! Unlike other legumes, split peas cook up beautifully without soaking.

Why is my soup too thin or thick?

If it’s too thin, simmer it uncovered longer. Too thick? Add a bit more stock or water.

Can I use yellow split peas?

Yes, yellow split peas work just as well and taste slightly milder.

Is split pea soup healthy?

Absolutely. It’s nutrient-rich, full of fiber, and super filling. You control the sodium and fat levels by adjusting bacon and stock.

How long will it last in the fridge?

3–4 days in an airtight container. It thickens as it sits—just add water to loosen it up.

What to Serve With Split Pea Soup

• Crusty sourdough bread or cornbread
• A crisp green salad
• Grilled cheese or a ham and Swiss sandwich

Let’s Chat!

Have you made this Split Pea Soup yet? I’d love to hear how it turned out for you! Snap a photo and tag me @ritzyrecipes on Pinterest or leave a comment below with your twist.

Craving more cozy bowls? Check these out:

• Slow Cooker Vegetable Beef Soup
• Spicy Butternut Squash and Sweet Potato Soup
• Creamy Tuscan Ravioli Soup

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