Monster Green Split Pea Soup with Crispy Bacon Bits

When bacon starts snapping in the Dutch oven, the onion, carrots, and celery are next in line for the same savory drippings. That small head start gives this Monster Green…

By Brad
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October 17, 2026
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Reading time: 8 min

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When bacon starts snapping in the Dutch oven, the onion, carrots, and celery are next in line for the same savory drippings. That small head start gives this Monster Green Split Pea Soup with Crispy Bacon Bits a deep, comforting base without turning the finished soup greasy. The peas simmer until they soften and break down, then an immersion blender takes the pot to a smooth, thick texture.

I like this soup because the ingredients do their jobs without much fuss: the vegetables soften, the split peas become the body of the soup, and the bacon stays crisp until it lands on top. Keep the simmer gentle and give the pot a stir now and then while the peas cook. By the time you ladle it into bowls, you’ll have a vivid green soup with a silky spoonful and a salty crunch on top.

Why I Keep Most of the Bacon Drippings Out of the Pot

Bacon gives the vegetables a head start on flavor, but the amount of fat left behind matters. I save one tablespoon of drippings for the onion, carrots, and celery, then discard the rest. That measured amount carries the bacon’s savory flavor into the soup base while keeping the finished bowl from feeling oily.

The other part of the balance is saving the cooked bacon for the topping instead of stirring it into the simmering pot. The soup gets plenty of time to develop its own mellow, earthy flavor from the peas and vegetables. A last-minute shower of bacon gives each spoonful a crisp, salty contrast that would disappear if it simmered for an hour.

This is a small distinction, but it changes the way the whole bowl eats: the soup stays smooth and hearty, and the topping still has a little crunch. If you like a stronger bacon presence, add the crumbles to individual bowls rather than the Dutch oven, so they don’t soften before serving.

What the Split Peas, Broth, and Bacon Each Bring

• Dried green split peas — Pick through them for any small debris, then rinse before they go into the pot. Their dried form is what makes the long simmer work; canned peas won’t hold up to the same cooking time. Choose a fresh bag from a well-stocked shelf if you can, since older dried peas may take longer to soften.
• Low-sodium chicken broth — A basic store-brand broth works well here. Low-sodium broth leaves room to season at the end, after the bacon and peas have had time to flavor the soup. Regular chicken broth can work in the same quantity, but hold off on the added salt until you taste the finished pot.
• Bacon — Standard sliced bacon is all you need; there’s no reason to buy a specialty variety for this soup. Crisp it well so it crumbles cleanly, and keep it out of the pot until serving if you want the topping to retain its texture.
• Yellow onion, carrots, and celery — These vegetables build the mellow base beneath the peas. Cut them into similarly sized pieces so they soften at roughly the same pace. There isn’t a perfect one-for-one substitute among the other ingredients here; keeping the trio gives the soup its familiar savory backbone.
• Garlic, dried thyme, and bay leaf — These seasonings round out the broth without competing with the peas. Mince the garlic so it can soften quickly, and use dried thyme for the steady herbal note intended here. The bay leaf perfumes the simmer but should come out before blending.

How to Build the Soup from Bacon Base to Smooth Finish

Render the Bacon and Save a Little Dripping

Set a 6-quart Dutch oven or soup pot over medium heat and cook the bacon for 8–10 minutes, turning it as needed, until crisp. Move it to a paper towel-lined plate, reserve one tablespoon of drippings in the pot, and discard the rest. Once the bacon is cool, crumble it and set it aside for the bowls. If the slices still bend instead of crisping, give them a little more time before taking them out.

Soften the Vegetables Before Adding Garlic

Add the diced onion, carrots, and celery to the reserved drippings and cook over medium heat for 6–8 minutes, stirring occasionally, until softened. You’re looking for vegetables that have relaxed and turned tender, not browned hard around the edges. Stir in the minced garlic for 30 seconds; that short time is enough to release its aroma without letting it scorch.

Simmer Until the Peas Break Down

Stir in the rinsed split peas, chicken broth, water, bay leaf, dried thyme, and black pepper. Bring the pot to a boil over high heat, then reduce the heat to low, partially cover, and simmer for 60–75 minutes. Stir every 15 minutes so the peas don’t settle against the bottom. The soup is ready for blending when the peas have broken down and the pot looks thick.

Blend Smooth and Finish Each Bowl

Lift out and discard the bay leaf, then stir in the kosher salt. Blend with an immersion blender until the soup is smooth, keeping the blender head submerged to prevent splashing. If the soup still has uneven bits, continue blending rather than raising the head above the surface. Ladle into bowls and finish with the crumbled bacon.

Simple Ways to Change the Bowl Without Losing Its Character

Questions That Come Up While the Peas Simmer

Monster Green Split Pea Soup with Crispy Bacon Bits

Split pea soup with bacon simmers until the peas break down into a thick, smooth soup, then gets topped with crisp, crumbled bacon. This one-pot recipe builds flavor from sautéed vegetables and savory bacon drippings.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 24 minutes mins

Total Time 1 hour hr 39 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

For the crispy bacon bits

• 6 bacon slices

For the soup

• 1 yellow onion medium, diced
• 2 carrots medium, diced
• 2 celery ribs, diced
• 2 cloves garlic minced
• 1 lb green split peas dried, rinsed and picked over
• 6 cups chicken broth low-sodium
• 2 cups water
• 1 bay leaf
• 0.5 tsp dried thyme
• 0.5 tsp black pepper
• 0.5 tsp kosher salt or to taste

Equipment

• 1 6-quart Dutch oven
• 1 immersion blender

Method

 

Cook the bacon

1. In a 6-quart Dutch oven or soup pot, cook the bacon over medium heat for 8–10 minutes, turning as needed, until crisp.
2. Transfer the bacon to a paper towel-lined plate.
3. Reserve 1 tablespoon of drippings in the pot and discard the remaining drippings.
4. When cool, crumble the bacon.

Make the soup

1. Add the onion, carrots, and celery to the pot and cook over medium heat for 6–8 minutes, stirring occasionally, until softened.
2. Stir in the garlic for 30 seconds.
3. Stir in the split peas, broth, water, bay leaf, thyme, and pepper.
4. Bring to a boil over high heat.
5. Reduce the heat to low, partially cover, and simmer for 60–75 minutes, stirring every 15 minutes, until the peas have broken down and the soup is thick.
6. Remove and discard the bay leaf.
7. Stir in the salt.
8. Blend with an immersion blender until smooth, keeping the blender head submerged to prevent splashing.
9. Ladle the soup into bowls and top with the crumbled bacon.

Notes

For the smoothest texture, keep the immersion blender head submerged while blending. Refrigerate leftovers for up to 4 days; freeze yes, in airtight containers. For a meat-free variation, use vegetable broth and plant-based bacon.