Smoked Split Pea Soup Recipe

Smoked Split Pea Soup loaded with crispy bacon, smoky kielbasa, tender potatoes and yellow split peas. A thick, cosy one-pot dinner ready in just over an hour.

The yellow split peas break down into a thick, golden base, the potatoes soften into little pillows, and the smoked kielbasa and crispy bacon give every spoonful that deep, savoury flavour you can't fake with seasoning alone. I add a handful of red lentils too, which makes the texture silkier without turning it into a purée. It's a budget-friendly dinner, feeds a crowd, and honestly tastes even better the next day once everything has had a chance to settle. If you're after a filling meal that uses simple pantry basics and a couple of decent bits of cured meat, this one will earn its place in your regular rotation.

Ingredients for Split Pea Soup with Smoked Meats

Here is what you need to cook this split pea soup with kielbasa and bacon:

• Yellow split peas - the backbone of the soup, they cook down into a thick, creamy base with a gentle earthy flavour.
• Smoked bacon or pancetta - rendered down first so the fat flavours everything else in the pot.
• Onion - builds the savoury base and softens into the broth as it simmers.
• Carrot - adds a touch of natural sweetness and a bit of colour against the yellow broth.
• Vegetable oil - helps sauté the vegetables once the bacon is out of the pot.
• Potatoes - make the soup properly filling and give it that stick-to-your-ribs quality.
• Smoked kielbasa or smoked German sausage - the star smoky element, adding big flavour with very little effort.
• Red lentils - they break down quickly and thicken the broth beautifully without being noticeable.
• Salt - season at the end so the cured meats don't make it too salty.
• Ground black pepper - a warm, mild heat that rounds out the smoky flavours.

How to Serve and Store This Hearty Split Pea Soup

I like to serve this soup piping hot in deep bowls, with the crispy bacon piled on top at the very last moment so it keeps its crunch. A sprinkle of fresh dill or parsley lifts the whole thing, and a thick slice of rye bread or a crusty sourdough on the side turns it into a proper meal. A dollop of sour cream works nicely too if you want to soften the smoky edge, and a wedge of lemon squeezed over just before eating brings everything into sharper focus.

Leftovers keep brilliantly in the fridge for up to 4 days in an airtight container. The soup thickens as it sits because the peas and lentils keep absorbing liquid, so when you reheat it, loosen it with a splash of hot water or stock and warm gently on the hob, stirring often. It also freezes well for up to 3 months - let it cool completely, portion into freezer-safe containers, and thaw overnight in the fridge before reheating. Keep the crispy bacon separate if you can, since it softens once stored with the soup.

Top Tips and Notes for the Best Smoked Pea Soup

• Soak the split peas properly. Even though yellow split peas cook faster than their green cousins, a good soak in boiling water while you prep everything else makes a real difference. It softens them enough that they break down smoothly during simmering, which is what gives you that thick, creamy texture without having to blend anything.
• Render the bacon fat slowly at first. Starting the bacon in the just-warm pot lets the fat render out properly before the meat starts crisping. Rushing this step on high heat from the start gives you burnt edges and pale, chewy middles. Once the fat is flowing, you can crank the heat up to finish the crisping. All that rendered fat is flavour gold and carries through the whole pot, so don't pour any of it away when you lift the bacon out.
• Add the salt at the end. Smoked bacon, kielbasa and pancetta are all heavily salted on their own, and they release that salt into the broth as they cook. If you season heavily at the start, by the time the soup is done you'll be fighting a losing battle against saltiness. Add just a small pinch early on and do the proper seasoning in the last 5 minutes of cooking, once you can taste what the cured meats have contributed. This small habit saves a lot of soups.
• Don't skip the red lentils. They might seem like an odd addition when you already have split peas, but they do something the peas can't - they dissolve almost completely, thickening the broth into something silky without needing cream or flour. You barely notice they're there in the finished soup, but the body would feel thinner without them. They also add a subtle earthy depth that plays well with the smoky meats. A 100g handful is all you need
• Simmer uncovered. Leaving the lid off during the main cooking stage lets the soup reduce and concentrate, which is exactly what you want for a thick, hearty finish. A covered pot traps steam and keeps the soup thinner and less flavourful. The only time the lid goes on is right at the end, when you turn the heat off and let everything rest. That resting time is when the flavours marry and the texture settles into its final form.
• Make it a day ahead. I know this sounds like standard food blogger advice, but in this case it's honest. The soup genuinely tastes better on day two, once the smoky flavours have had time to permeate the peas and potatoes. The texture becomes more unified and the broth tastes deeper and more savoury. If you're cooking for guests or meal prepping, make it the night before, let it cool completely, and reheat gently the next day with a splash of water to loosen it.

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Hearty Smoked Split Pea Soup with Kielbasa, Bacon & Potatoes

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Smoked Split Pea Soup with crispy bacon, smoky kielbasa, yellow split peas, red lentils and tender potatoes. A thick, rustic one-pot dinner that's budget-friendly, filling, and tastes even better the next day. Ready in just over an hour with simple pantry staples.

Prep Time 15 minutes

Cook Time 45 minutes

Additional Time 10 minutes

Total Time 1 hour 10 minutes

Ingredients

• 400 g yellow split peas (2 cups)
• 200 g smoked bacon or pancetta (7 oz)
• 1 onion
• 1 carrot
• 1-2 tablespoon vegetable oil
• 4 medium potatoes
• 1 smoked kielbasa or smoked German sausage, around 250-300 g (9-10 oz)
• 100 g red lentils (½ cup)
• 2-2.5 litres hot water (8-10 cups)
• Pinch of salt
• Pinch of ground black pepper
• Fresh dill or parsley, to serve

Instructions

1. Rinse the yellow split peas thoroughly under cold running water, tip them into a large bowl and cover with boiling water. Cover with a lid or plate and set aside to soak while you prepare the rest.
2. Heat a heavy-based pot or cast iron casserole over high heat. Slice the bacon into thin strips and add to the dry pot. Fry, stirring often, until crisp and golden, then lift out with a slotted spoon and set aside. Leave all the rendered fat in the pot.
3. Add the vegetable oil to the bacon fat and warm through. Peel and finely chop the onion, and peel and dice the carrot into small cubes. Tip both into the pot and sauté for 2-3 minutes, stirring occasionally, until softened.
4. Pour in 2-2.5 litres of hot water. Drain the soaked split peas and add them to the pot, then bring to the boil. Rinse the red lentils and stir them in. Peel the potatoes, cut into small cubes and add to the soup. Reduce the heat to medium.
5. Slice the kielbasa into bite-sized pieces and drop into the pot. Season with a small pinch of salt and ground black pepper. Simmer uncovered for around 30 minutes, until the potatoes are tender and the split peas break apart easily with a spoon.
6. Turn off the heat, cover with the lid and leave to rest for 10-15 minutes. Taste and adjust seasoning if needed. Ladle into bowls, top with the reserved crispy bacon and a scattering of fresh dill or parsley, and serve hot.

Notes

Soaking shortcut: If you're really pressed for time, you can skip the soak and simply add an extra 20 minutes of simmering plus a bit more hot water as the soup cooks. Watch the liquid level and top up if it reduces too far.

Adjust the thickness: The soup thickens as it rests and even more so the next day. Always loosen with hot water or stock when reheating. For a thinner soup, start with 2.5 litres of water; for a thicker, stew-like result, stick to 2 litres.

Ham hock swap: For a deeper, old-fashioned flavour, replace the kielbasa with a smoked ham hock or ham bone. Simmer it whole with the peas, then shred the meat and return it to the pot before serving. This adds extra richness and stretches the meal further.

Taste before salting: The bacon and kielbasa are already salty, so add only a small pinch of salt at the start and do the final seasoning right at the end. This stops the soup from turning too salty once the cured meats have released their flavour.

Storage: Keeps in the fridge for 4 days in an airtight container, or freezes well for up to 3 months. Cool completely before storing. Store the crispy bacon separately and add fresh when serving so it keeps its crunch.