Soups & Stews
This Campbell's-style split pea soup recipe delivers the herb-infused creaminess and smoky bacon bits we all love, but with a homemade twist that's far more flavorful.
After years of perfecting this classic, I've developed a method that balances traditional slow simmering with modern shortcuts—because nobody has time for a 6-hour pot on busy weeknights.
The secret lies in layering flavors through proper ingredient prep and precise timing, ensuring every spoonful tastes rich and satisfying without requiring advanced skills.
What sets this recipe apart is the foolproof technique that works equally well on the stovetop, in a pressure cooker, or even an Instant Pot—cutting simmer time from hours to just 30 minutes.
We start with smoked bacon for depth, then build the soup's signature texture with yellow split peas that soften perfectly while absorbing the aromatic broth.
The addition of fresh herbs at the end elevates it beyond canned versions, giving you that restaurant-quality comfort in a bowl that's still simple enough for weeknight dinners.
By the time you're done, you'll have a velvety, hearty soup with tender peas, crisp bacon bits, and a seasoning blend that's perfectly balanced—savory, slightly sweet, and rich enough to stand alone.
The slow simmer develops deep flavors while keeping the peas intact, and the bacon adds that irresistible smokiness that makes this soup a crowd-pleaser. This is the kind of meal that transforms a simple can of peas into something extraordinary with just a few extra steps.
Whether you're serving it as a main dish with crusty bread or a side for holiday meals, this recipe delivers consistent results every time. The best part?
You can make it ahead and let the flavors deepen overnight—ideal for meal prep or when you want to impress guests without last-minute stress. Let's get cooking with this modern take on a classic.
Ingredients for campbell's split pea soup
Six ingredients make this hearty soup taste like a restaurant classic, not a canned shortcut.
| Ingredient | Amount | Notes |
|---|---|---|
| Smoked Bacon 🥓 | 8 oz | Thick-cut, chopped into small pieces |
| Yellow Split Peas 🌾 | 2 cups | Dried, rinsed thoroughly |
| Onion 🧅 | 1 medium | Yellow or white, diced |
| Carrots 🥕 | 2 medium | Peeled, chopped into small pieces |
| Celery Stalk 🧆 | 2 whole | Diced, about 1 cup |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh preferred |
| Chicken Broth 💧 | 4 cups | Low-sodium, homemade or quality store-bought |
| Water 💧 | 2 cups | For broth consistency |
| Fresh Thyme 🌿 | 1 tbsp | Leaves only, chopped fine |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Bay Leaf 🍃 | 2 whole | For depth of flavor |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
| Heavy Cream 🥛 | ½ cup | Full-fat for creaminess |
The bacon is non-negotiable here—thick-cut smoked bacon from Costco or your local butcher gives that perfect smokiness. If you're in a rush, Trader Joe's pre-chopped bacon works too, but avoid the ultra-thin kind. The split peas? Bob's Red Mill or any organic brand from the bulk section keeps them fresh longer. For the vegetables, I always grab organic carrots and celery—they're sweeter and less likely to have dirt lingering. The garlic? Freshly minced makes all the difference, but if you're short on time, jarred minced garlic in a pinch (just drain it well).
No fresh thyme? Dried thyme at one-third the amount works, but it won't have that same bright aroma. Short on heavy cream? Half-and-half or coconut milk keeps it creamy, though the flavor shifts slightly. The broth is where you can get fancy—homemade chicken broth tastes best, but Swanson or Pacific Foods low-sodium versions are solid shortcuts. No bay leaves? Skip them—this soup is still delicious without. And if you're watching salt, reduce the Diamond Crystal to 1 tsp and adjust to taste at the end.
This soup tastes even better the next day—reheat gently on the stove with a splash of water or broth. Keeps for 5 days in the fridge, and freezes beautifully for up to 3 months. I always make a double batch—portion into containers for easy lunches or leftovers. The bacon bits crisp up perfectly when reheated, so don't skip adding them back at the end!
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s literally one pot—no chopping frenzy, no extra bowls. Toss in the bacon, dump in the split peas and veggies, and let the slow simmer do the work. By the time you’re done, the kitchen’s cleaner than when you started.
- Smoky Depth: That crispy bacon crumbles into the soup, turning it into a savory dream. The split peas soften just enough to melt in your mouth, while the onions and carrots caramelize into a rich, almost sweet base. Honestly, it’s the kind of flavor that makes you pause mid-spoonful.
- Meal Prep MVP: This soup tastes even better the next day—perfect for packing lunches or reheating on lazy evenings. I make a big batch on Sundays, and by Wednesday, everyone’s still begging for seconds. It’s my go-to for feeding the family without stress.
- Budget-Friendly Powerhouse: Split peas and bacon stretch into so much soup for pennies. Between us, I’ve fed six people for under $10 with this recipe. Plus, the leftovers freeze like a champ, so you’re always covered for those “what’s for dinner?” moments.
Step-by-step instructions for herb-infused split pea soup
This method delivers deep, smoky flavor with creamy richness—every spoonful packed with hearty texture and aromatic herbs.
🔥 Step 1: Render the Bacon and Sauté the Vegetables
Place the 8 oz smoked bacon in a large pot over medium heat. Let it cook undisturbed for 5-6 minutes until the edges begin to crisp and the fat starts to render. This initial render creates the soup's signature smoky depth.
Once the bacon is halfway cooked, use a wooden spoon to break it into small pieces, stirring occasionally to prevent burning. After 3-4 minutes, the fat should pool in the pot—this is your flavor base. Add the 1 medium onion, 2 medium carrots, and 2 whole celery stalks, all diced into small pieces. Cook for 5 minutes until the vegetables soften slightly and the onion becomes translucent.
Add the 3 cloves garlic cloves and cook for 30 seconds until fragrant. The garlic should sizzle gently but not brown—this ensures it adds aroma without bitterness. Here's the thing—don't overcrowd the pot. If your vegetables are too packed, cook them in batches to maintain even browning.
🍳 Step 2: Toast the Split Peas and Add Liquids
Add the 2 cups yellow split peas to the pot and stir to coat them in the rendered bacon fat. Toast the peas over medium heat for 2-3 minutes—this step develops their nutty flavor and prevents them from turning mushy later. You'll know they're ready when they smell toasty and the pot has a rich, earthy aroma.
Pour in the 4 cups chicken broth and 2 cups water, then add the 1 tbsp fresh thyme, 2 whole bay leaf, 1.5 tsp salt, and 0.5 tsp black pepper. Bring the mixture to a boil over high heat, then immediately reduce to a simmer. The split peas will expand significantly as they cook, so don't be tempted to add more liquid—this soup thickens beautifully as it simmers.
⏰ Step 3: Simmer Until Peas Are Tender
Cover the pot and let the soup simmer gently for 45-50 minutes, stirring occasionally to prevent sticking. The peas should be fork-tender but still hold their shape—this ensures a hearty texture without mushiness. Real talk: if you peek too often, the soup will take longer to cook. Resist the urge to stir constantly; just check every 10 minutes to make sure nothing's sticking to the bottom.
After 45 minutes, taste the soup and adjust the seasoning if needed. You might need an extra ¼ tsp salt or a pinch of pepper, depending on your broth's saltiness. The soup should be rich but not overly salty. If the peas aren't tender enough, continue simmering for another 10-15 minutes. They're done when they're soft but still have a slight bite.
🥘 Step 4: Finish with Cream and Fresh Herbs
Once the peas are tender, stir in the 0.5 cup heavy cream and simmer for 2-3 minutes until the soup thickens slightly and the cream is fully incorporated. The cream adds a velvety richness that balances the earthy peas and smoky bacon. If the soup looks too thick, add ¼ cup water to reach your desired consistency.
Remove the pot from heat and stir in the 0.25 cup fresh parsley. Discard the bay leaves—they've done their job adding depth. Let the soup sit for 5 minutes to allow the flavors to meld. This resting period ensures the cream fully integrates and the soup reaches its peak flavor. Serve immediately, garnished with extra parsley and crumbled bacon for a pop of color and smoky contrast.
Pro Tips For Making Campbell'S Split Pea Soup
- COOK THE BACON LOW: If you fry that bacon on high, you’ll end up with crispy edges and grease splatter everywhere. Keep it at medium-low heat—just enough to render fat slowly. The bacon will crisp up nicely in the pot later, and you’ll avoid a greasy mess that makes the soup taste like a smoky oil slick.
- SOAK THE PEAS FIRST: Skipping the soak? Bad move. Dump those split peas dry into the pot, and you’re staring at a gummy, undercooked disaster. Rinse them first, then soak for at least 2 hours (or overnight if you’re patient). They’ll soften properly and absorb flavors like a sponge—no more chalky bites.
- DON’T SKIP THE SKIM: The first 10 minutes of simmering? That’s when the soup throws a foam party. Lift that scum off the top with a spoon—it’s bitter and makes the whole pot taste off. I know it’s tedious, but trust me: your soup will thank you with a cleaner, richer flavor.
- SAUTÉ THE VEGETABLES WELL: Tossing chopped onion, carrots, and celery into the pot and calling it a day? That’s how you get mushy, flavorless veggies. Cook them until they’re soft but still hold their shape—about 8-10 minutes. The deeper caramelization makes the soup taste like it’s been simmering for hours, not 30 minutes.
Creative variations of this dish
Smoky Bacon Twist
Swap the classic smoked bacon for applewood-smoked bacon from your local butcher shop—it adds a deeper, fruitier smokiness that pairs beautifully with the peas.
For a vegetarian version, use smoked tofu or temple bacon (soy-based), but increase the garlic to 4 cloves to compensate for the lack of smoky depth. 🥓
Creamy Potato Addition
Add 1 cup diced Yukon Gold potatoes with the carrots and celery—they’ll soften into fluffy chunks that thicken the soup naturally. For extra richness, stir in ½ cup sour cream at the end instead of heavy cream.
This variation is perfect for heartier appetites and works especially well with the bacon bits.
Spicy Kick
Increase the heat with ½ tsp cayenne pepper or 1-2 dashes of hot sauce (like Cholula) when adding the broth. For a smoky-spicy combo, add ½ tsp smoked paprika alongside the black pepper. Garnish with chopped jalapeños or a sprinkle of crumbled chorizo for extra depth. 🌶️
Herb Variations
Swap the thyme and parsley for rosemary and sage—they add a piney, earthy note that pairs wonderfully with the bacon. For a brighter twist, use fresh dill in place of parsley and add a splash of lemon juice at the end.
These herb swaps work especially well in summer when fresh, vibrant flavors are in season.
Instant Pot Shortcut
For a 30-minute version, cook the bacon and sautéed veggies as directed, then transfer everything to an Instant Pot with the split peas, broth, and seasonings. Seal the lid, set to high pressure for 10 minutes, then quick-release.
Finish with the cream and herbs as usual. This method cuts the simmer time dramatically while keeping the peas perfectly tender. ⏰
Global Twists
For an Indian-inspired version, add 1 tsp ground cumin and ½ tsp turmeric with the split peas, then finish with fresh cilantro and a squeeze of lime. A French bistro take swaps the bacon for lardons and adds a splash of dry white wine when deglazing the pot.
Both versions keep the soul of the classic while adding exciting new layers. 🗺️
Nutrition facts
Frequently asked questions
How can I make this soup without bacon?
For a vegetarian version, replace the bacon with smoked tofu or mushrooms (like cremini or shiitake) for umami depth. Toast 1 cup sliced mushrooms with the vegetables to mimic bacon's smoky flavor. Add 1 tsp soy sauce or ½ tsp smoked paprika to enhance the savory notes. The soup will still be hearty and delicious!
Why did my split peas turn mushy?
Mushy peas usually happen from overcooking or insufficient liquid during simmering. Start with 2 cups water + 4 cups broth and resist adding extra liquid mid-cook. For the Instant Pot method, reduce pressure time to 8 minutes instead of 10. Always check doneness at 45 minutes—peas should be tender but still hold shape.
Can I use canned split peas instead of dried?
Yes! Use 2 (15 oz) cans drained split peas and reduce simmer time to 20-25 minutes—they're pre-cooked. Skip the toasting step and add them with the broth. The texture will be slightly softer, but the flavor remains rich. For a thicker soup, mash ½ cup peas with a fork before serving.
How do I reheat leftovers without making the soup watery?
Reheat gently on the stove over low heat with a splash of water or broth (about ¼ cup) to restore creaminess. Stir frequently to prevent scorching. Avoid microwaving—it breaks down the cream and makes peas rubbery. For best results, reheat only until hot (3-4 minutes), then let sit 2 minutes before serving.
What's the best way to store this soup?
Store in an airtight container in the fridge for 5 days or freeze for 3 months. For freezing, cool completely first, then portion into containers with 1-inch headspace. Label with the date. Thaw overnight in the fridge—never at room temperature—and reheat gently. The flavors deepen when reheated!