Spring can have surprising weather swings from sunny, warm days to rainy, cold ones. This soup is always appreciated at those unexpected chilly times.

A wonderful weekday main course soup for lunch or dinner, this soup is full of flavor, color and very hearty; a meal in one. Split peas don’t need soaking, so you can make this in about an hour at the end of the day. If you’ve ever wondered what a split pea is, they are field peas that are grown especially for drying.

Bacon is included in the soup and as a garnish on top. The smoky flavor adds an important layer of flavor to the soup. The crumbled bacon garnish adds a savory counterpoint to the creamy, naturally sweet split pea flavor. For a variation, garnish the soup with chopped honey-baked ham or crispy prosciutto. Serve this with a simple vegetable salad and warm, crusty French bread. A glass of a full-bodied pinot noir or zinfandel is a nice beverage accompaniment.

Split Pea Soup with Crispy Bacon

Serves 4

1 tablespoon olive oil

1 medium onion, finely chopped

1 stalk celery, sliced

2 small carrots, peeled and sliced

1 cup split peas, green or yellow, rinsed and picked over

4 cups chicken or vegetable stock

2 bacon slices

2 tablespoons finely chopped parsley

1/2 teaspoon finely chopped fresh marjoram or 1/4 teaspoon dried

1/2 teaspoon finely chopped fresh thyme or 1/4 teaspoon dried

Salt and small pinch freshly ground black pepper

To garnish:

1/4-pound bacon, fried until crisp, drained on paper towels, and coarsely chopped

1. Heat oil in a large saucepan over medium heat. Saute onion for 3 to 5 minutes or until softened. Add celery and carrots; saute for another 3 minutes or until just slightly softened.

2. Add split peas, stock, bacon slices and herbs. Bring to a simmer over medium-low heat. Partially cover and cook for about 50 to 60 minutes, or until the peas are tender. Remove bacon slices.

3. Coarsely puree 2 cups of soup in a food processor fitted with a metal blade or process with a hand blender in the pot just until the desired texture is reached. Return the pureed soup to the soup pot and season with salt and pepper. Simmer for 5 more minutes. Taste for seasoning.

4. To serve: Ladle into heated soup bowls and garnish with the crispy crumbled bacon. Serve immediately.

Make ahead: This soup can be made up to three days ahead, covered and refrigerated. It also can be frozen for up to three months.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2026 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.