Yellow Pea and Bacon Soup: A Hug in a Bowl

There are some dishes that, when you first taste them, feel like they’ve always been a part of your life. Yellow Pea and Bacon Soup is one of those for me. I remember a blustery autumn afternoon, the kind where the wind rattles the windows and a cozy blanket is your best friend. My grandmother, a woman who believed in the restorative power of a well-made soup, stirred a pot that filled our kitchen with an aroma so comforting, so deeply savory, it was like sunshine captured in a simmering liquid. This soup, with its humble ingredients transformed into something extraordinary, remains a touchstone, a delicious reminder of warmth, home, and the simple perfection that can be found in a bowl.

Recipe Overview

• Prep Time: 10 minutes (plus overnight soaking for peas)
• Cook Time: 50 minutes
• Total Time: 9 hours 5 minutes (includes overnight soaking)
• Servings: 4
• Yields: 4 ½ cups soup
• Dietary Type: Savory

Ingredients

This recipe, a gem from cookbook author Rozanne Gold, champions the elegance of simplicity. You’ll find that the magic lies in the quality of just a few core components.

• 8 ounces dried yellow split peas
• 2 medium-size onions, peeled and cut into 8 wedges each
• 4 slices bacon, cut into ½ inch pieces
• 3 cups water
• ½ teaspoon salt
• Garnish of finely snipped fresh sage

Equipment Needed

For this straightforward, yet deeply satisfying soup, you won’t need a whole arsenal of gadgets.

• A large soup pot or Dutch oven
• A skillet (if your soup pot doesn’t have good frying capabilities)
• A blender (immersion blender or standard blender)

Instructions

This soup is a testament to the fact that sometimes, the most profound flavors come from the simplest preparations. The overnight soak is crucial, so plan ahead for this delightful dish.

1. Soak the peas: Begin by rinsing your dried yellow split peas thoroughly under cold water. Then, place them in a bowl and cover them with water by at least 2 inches. Let them soak overnight, or for at least 8 hours. This step is essential for softening the peas and reducing their cooking time.
2. Render the bacon and sauté onions: The next day, drain the soaked peas and rinse them again. In your soup pot (or a skillet if you’re transferring later), cook the bacon pieces over medium heat until the fat begins to melt and the bacon starts to crisp slightly, about 1 to 2 minutes. Don’t aim for fully crisp bacon at this stage; we want to harness that rendered fat.
3. Brown the onions: Add the onions, cut into wedges, to the pot with the bacon and its rendered fat. Sauté them over medium heat, stirring occasionally, until they are lightly browned, which should take approximately 10 minutes. This browning will infuse the soup with a beautiful depth of flavor.
4. Simmer the soup: Now, add the drained peas and the 3 cups of water to the pot. Bring the mixture to a boil. Once boiling, cover the pot, reduce the heat to low, and simmer, stirring frequently, for 45 minutes. Keep a close eye on the peas; they should be tender and starting to break down.
5. Thicken and season: After 45 minutes of simmering, carefully ladle about 1 cup of the soup into a blender. Puree this portion until smooth. Return the pureed soup to the soup pot. This is the secret to achieving a creamy, thick texture without any dairy or heavy cream. Stir in the ½ teaspoon of salt.
6. Final simmer and adjust consistency: Simmer the soup for an additional 5 minutes to allow the flavors to meld and the salt to fully incorporate. If the soup seems too thick for your liking, you can add more water, a little at a time, until you reach your desired consistency.
7. Serve: Ladle the hot soup into bowls. For a final touch of freshness and aromatic flair, garnish each serving with finely snipped fresh sage.

Expert Tips & Tricks

To elevate your Yellow Pea and Bacon Soup from good to truly memorable, consider these chef-approved insights:

• The Bacon Fat is Flavor: Don’t be tempted to discard all the bacon fat. It’s a crucial flavor base. If you’re watching your fat intake, you can certainly use less bacon, but the rendered fat contributes significantly to the soup’s character.
• Onion Browning is Key: The 10 minutes of sautéing the onions is not just for show; it’s for developing a rich, sweet undertone. Don’t rush this step, and ensure they get a nice light brown color for maximum flavor.
• Blender Choice: An immersion blender can be a real time-saver here, allowing you to puree directly in the pot, minimizing cleanup. If using a standard blender, be sure to vent the lid to allow steam to escape and avoid potential accidents. Fill the blender no more than halfway.
• Sage Freshness: Fresh sage is a revelation here. Its earthy, slightly peppery notes cut through the richness of the peas and bacon beautifully. Dried sage can be used in a pinch, but reduce the amount significantly (about ¼ teaspoon) and add it during the initial simmer.
• Pea Quality Matters: While any dried yellow split peas will work, fresher ones will yield a better texture and cook more evenly.

Serving & Storage Suggestions

This soup is a complete meal in itself, offering hearty satisfaction with every spoonful.

Serve this Yellow Pea and Bacon Soup piping hot. The vibrant green of the snipped sage is a welcome contrast to the warm, earthy hue of the soup. For a more substantial meal, consider serving it with a crusty baguette for dipping, or a simple side salad with a light vinaigrette.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The soup will thicken considerably as it cools; when reheating, you may need to add a splash of water or broth to loosen it back to your desired consistency. Gently reheat on the stovetop over low heat, stirring occasionally, or in the microwave. This soup also freezes beautifully. For best results, let it cool completely before transferring to freezer-safe containers or bags. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Here’s a look at the estimated nutritional breakdown for this comforting soup.

Nutrient	Amount per Serving	% Daily Value
Calories	269.4 kcal
Calories from Fat
Total Fat	9.7 g	14 %
Saturated Fat	3.1 g	15 %
Cholesterol	13.7 mg	4 %
Sodium	437.3 mg	18 %
Total Carbohydrate	31.8 g	10 %
Dietary Fiber	13 g	52 %
Sugars	4.6 g	18 %
Protein	14.8 g	29 %

Note: Nutritional values are estimates and can vary based on specific ingredients and preparation methods.

Variations & Substitutions

While this recipe is wonderful in its classic form, there’s always room for a touch of culinary creativity.

• Vegetarian Option: To make this soup vegetarian, simply omit the bacon. You can enhance the savory depth by sautéing the onions in a generous amount of olive oil or butter and adding a bay leaf or a pinch of smoked paprika during the simmering stage for a smoky nuance.
• Herbal Variations: While sage is traditional and highly recommended, other fresh herbs can complement this soup beautifully. Thyme, rosemary, or even a touch of parsley can be added as a garnish or stirred in during the last few minutes of cooking.
• Spicy Kick: For those who enjoy a little heat, a pinch of red pepper flakes added with the onions, or a swirl of hot sauce upon serving, can add a welcome zing.

FAQs

Q: Do I really need to soak the peas overnight?
A: Yes, soaking the dried yellow split peas overnight (or for at least 8 hours) is crucial. It softens them, allowing them to cook evenly and break down properly to create a creamy texture.

Q: Can I use an immersion blender instead of a standard blender?
A: Absolutely! An immersion blender is often more convenient as you can puree the soup directly in the pot, reducing dishes and making the process quicker.

Q: My soup seems too thick. How can I fix it?
A: If your soup is too thick, simply add more water or broth, a little at a time, while stirring, until you reach your desired consistency.

Q: How long will the soup last in the refrigerator?
A: This soup will keep well in an airtight container in the refrigerator for 3 to 4 days. Remember to add a little liquid when reheating.

Q: Can I freeze this soup?
A: Yes, this yellow pea and bacon soup freezes very well for up to 2 to 3 months. Ensure it has cooled completely before freezing and reheat gently after thawing.

Final Thoughts

This Yellow Pea and Bacon Soup is more than just a recipe; it’s an experience. It’s the kind of dish that warms you from the inside out, a comforting embrace on a chilly evening or a welcome respite on a busy day. It’s a reminder that with a few simple ingredients and a little patience, you can create something truly magnificent. I encourage you to try it, to let its savory depths envelop you, and perhaps, to create your own cherished memories around this humble yet extraordinary bowl. Share it with loved ones, savor each spoonful, and discover the simple perfection that Rozanne Gold so eloquently captures.