This high protein split pea soup is everything you want in a cozy bowl, rich, creamy, loaded with tender veggies, and topped with crispy smoked bacon and crunchy croutons! It’s warm, filling, and has just enough texture to make every spoonful satisfying.
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I LOVE how the split peas cook down into this thick, rustic base while the carrots and potatoes stay soft but still hold their shape… And even though this is a simple soup, the smoked bacon and herby topping make it feel like something extra. It’s great for dinner, meal prep, or when you just need something hearty that’ll actually keep you full.
Oh, and it’s high in protein, but you’d never guess from the taste!
Why You’ll Love It
This split pea soup is one of those recipes I come back to again and again, especially once the weather turns cold… It’s simple, budget-friendly, and easy to make in a big pot, but it always feels like comfort food!
What I really LOVE about this version is how hearty it is! Between the lentils, the potatoes, the creamy texture, and that crispy bacon on top, it’s a bowl that actually keeps you full.
And the best part? You get that slow-cooked flavor without having to babysit the stove for hours.
I usually make it on a Sunday and eat it through the week, the flavor just gets better as it sits! Add a slice of crusty bread or a handful of crackers on top, and you’ve got yourself a cozy, protein-packed dinner that tastes like it came from a diner kitchen.
Ingredients
- 1 tbsp olive oil – Just enough to sauté the veggies
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 1 medium potato, peeled and diced
- 1½ cups dried green split peas, rinsed and drained
- 3 tbsp red lentils – These melt right in and help make the soup extra creamy without changing the look
- 4 cups high-protein chicken bone broth – For a big protein boost (or use veggie broth if needed)
- 1 cup water
- ½ tsp dried thyme – A small amount goes a long way
- ¼ tsp smoked paprika – Adds just the right amount of warmth
- Salt and black pepper, to taste
- 4 slices smoked bacon – Cooked until crispy, then crumbled on top
- 1 cup croutons or crushed crackers – Optional, but they add a really nice crunch
- Fresh parsley or cilantro, for garnish
How to Make Split Pea Soup
1. Cook the bacon
Start by adding your bacon to a cold skillet, I know, that sounds weird, but TRUST me! Starting it cold lets the fat render slowly so the slices get crispy without burning.
Cook over medium heat until the bacon is golden and crispy, then transfer it to a paper towel–lined plate.
Let it cool and then crumble it up. Set it aside, this is going on top of the soup later, not cooked into it… That way, it stays crisp and adds a nice contrast.
2. Sauté the veggies
In a large soup pot, heat the olive oil over medium heat. Add your chopped onion and cook for about 3 to 4 minutes, just until it softens and starts to smell really good.
Next, stir in the garlic, carrots, and diced potato. Let them cook for another 2 to 3 minutes, just to wake everything up and give them a little head start.
3. Simmer it low and slow
Now pour in your split peas, red lentils, broth, water, and seasonings, that’s the thyme, smoked paprika, salt, and pepper!
Give it a good stir, then turn the heat to high and bring it to a boil. Once it’s bubbling, drop the heat to low, pop the lid on, and let it simmer for 45 to 50 minutes.
Tip: Give it a stir every now and then so nothing sticks to the bottom… The split peas will slowly break down and thicken the soup as it cooks, don’t rush it!
4. Adjust the texture
When the split peas are soft and starting to fall apart, take the lid off and give the soup a GOOD stir! You’ll notice the red lentils have pretty much vanished into the broth (that’s what they’re supposed to do, they’re your secret thickener).
If you like your soup chunkier, you can leave it just like that. If you want it creamier, mash a few spoonfuls against the side of the pot with a spoon, or use an immersion blender for a few seconds, just enough to smooth it out a little! Don’t over-blend or you’ll lose that nice rustic texture.
5. Taste and finish
Now’s the time to taste. Add more salt or pepper if you need it. Once it’s where you want it, ladle the soup into bowls, then top each one with:
- A handful of crispy bacon
- Some croutons or crushed crackers (they soak up just enough broth but still give a good crunch)
- And a sprinkle of fresh parsley or cilantro for color and freshness
Tip: Don’t add the croutons too early, they’re best when they still have a little CRUNCH!
Recipe Variations
This split pea soup is flexible and easy to adjust depending on what you have on hand. Here are a few simple ways to change it up!
- Use ham instead of bacon. If you’ve got leftover ham from a holiday dinner, dice it up and stir it in during the last 10 minutes of cooking. It’s a great swap and adds a salty, smoky bite!
- Make it vegetarian. Skip the bacon and use a rich vegetable broth instead of bone broth. You can BOOST the flavor with extra smoked paprika or a dash of liquid smoke.
- Add more veggies. Feel free to toss in chopped celery, parsnips, or a handful of spinach near the end. It’s a good way to clean out the fridge and add more nutrients.
- Make it extra creamy. If you want a silkier texture, stir in a splash of coconut milk or blend more of the soup with an immersion blender. It won’t change the look much but adds a bit of richness.
- Go all-in on PROTEIN. Want even more protein? Add an extra scoop of red lentils or stir in shredded cooked chicken before serving, both are invisible in the bowl but add a real boost!
How to Store
- Fridge: Let the soup cool completely, then transfer it to an airtight container. It’ll keep in the fridge for up to 4 days. You might notice it thickens as it sits, just stir in a splash of water or broth when reheating to loosen it up!
- Freezer: This soup also freezes great. Pour it into a freezer-safe container or portion it into freezer bags. It’ll keep for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating: Warm it on the stovetop over low heat, stirring occasionally. Add a little extra broth or water if it’s too thick. You can also microwave individual portions in short bursts, stirring in between until heated through.
I HOPE this split pea soup hits the spot for you the way it always does for us! It’s one of those “throw it all in the pot and let it do its thing” kind of meals, and somehow it still ends up tasting like you fussed over it all day.
High Protein Split Pea Soup with Smoked Bacon and Croutons
Ingredients
- 1 tbsp olive oil
- 1 medium onion finely chopped
- 2 garlic cloves minced
- 2 medium carrots diced
- 1 medium potato peeled and diced
- 1½ cups dried green split peas rinsed and drained
- 3 tbsp red lentils
- 4 cups high-protein chicken bone broth or protein-rich veggie broth
- 1 cup water
- ½ tsp dried thyme
- ¼ tsp smoked paprika
- Salt and black pepper to taste
- 4 slices smoked bacon
- 1 cup croutons or crushed crackers
- Fresh parsley or cilantro for garnish
- Optional: 1 tbsp nutritional yeast stirred in before serving
Instructions
- Place bacon in a cold skillet and cook over medium heat until crispy. Transfer to a paper towel–lined plate and let cool. Crumble and set aside for topping.
- In a large soup pot, heat olive oil over medium heat. Add onion and cook for 3–4 minutes. Add garlic, carrots, and potato. Cook for another 2–3 minutes, stirring occasionally.
- Add the split peas, red lentils, broth, water, thyme, smoked paprika, salt, and pepper. Stir well. Bring to a boil, then reduce heat to low, cover, and simmer for 45–50 minutes, stirring occasionally.
- When the peas are soft and starting to break down, stir the soup well to naturally thicken it. For a smoother texture, mash a bit with a spoon or blend briefly with an immersion blender.
- Taste and adjust seasoning. Ladle into bowls and top with crispy bacon, croutons or crushed crackers, and chopped parsley or cilantro. Serve warm.
Notes
- Red lentils melt into the soup, boosting protein and giving it a creamy texture without changing the appearance.
- Bone broth adds a big protein boost, use veggie broth for a lighter option.
- Stir in nutritional yeast at the end for extra flavor and plant-based protein (it blends right in).
- Add croutons just before serving so they stay crunchy.
If you try it out, I’d LOVE to know how it went! A quick comment or star rating below really helps more than you might think and I always love seeing how folks serve it up. And if cozy soups like this are your thing, be sure to follow Panfetti on Pinterest so you don’t miss the next one!
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