Nothing beats a warm, comforting bowl of soup when the weather turns chilly, and this Smoky Split Pea Soup with Bacon is just the ticket. With its rich, hearty texture and smoky flavor, it's the perfect dish to cozy up with. This soup is easy to make and packed with flavors that will have you coming back for seconds.
Split peas are the heart of this soup, providing a creamy texture and earthy flavor as they break down during cooking. Smoked bacon adds a depth of flavor that complements the split peas, bringing a savory smokiness to the dish. The chicken broth is the base, providing a rich background for the other flavors to shine. Onion, garlic, carrots, and celery form the classic mirepoix, enhancing the soup with their aromatic and sweet undertones. A touch of smoked paprika amplifies the smoky notes, while a bay leaf adds subtle complexity. Finally, a squeeze of lemon juice adds brightness, balancing the richness of the soup.
This soup is hearty enough to serve on its own, but it pairs beautifully with a crusty bread or a simple green salad. A side of garlic bread can also complement the smoky flavors perfectly. If you're feeling indulgent, a sprinkle of grated parmesan cheese on top adds a lovely touch.
First, start by rinsing your split peas under cold water. This helps remove any dust or debris that might be clinging to them. Once they're clean, set them aside. Next, grab a large pot and heat up some olive oil over medium heat. Toss in the smoked bacon and cook it until it's nice and crispy. Once it's cooked, scoop it out with a slotted spoon and set it aside for later, leaving all that flavorful rendered fat in the pot.
Now, add your chopped onion, garlic, carrots, and celery to the pot. Sauté these veggies until the onions are translucent and everything smells amazing. Stir in the smoked paprika and let it cook for another minute to release its aroma.
Next, add the rinsed split peas, chicken broth, and the bay leaf. Bring the mixture to a boil. Once it's boiling, reduce the heat to low and let it simmer uncovered for about 1 to 1.5 hours. During this time, give it an occasional stir to prevent sticking. You'll know it's ready when the peas are tender.
Finally, remove the bay leaf and season the soup with salt, pepper, and a squeeze of lemon juice to taste. Serve it hot, garnished with those crispy bacon bits you set aside earlier.
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