Smoky Maple Bacon Split Pea Soup

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes

Quick Ingredients

• 8 oz thick-cut smoked bacon, diced (plus 2 extra slices for garnish, optional)
• 1 Tbsp olive oil (if needed)
• 1 large yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 1/2 cups (300 g) dried green split peas, rinsed
• 6 cups low-sodium chicken or vegetable broth
• 1 cup water (plus more as needed)
• 2–3 Tbsp pure maple syrup, divided
• 1 bay leaf
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/2–1 tsp kosher salt, to taste
• 1/2 tsp freshly ground black pepper
• 1 Tbsp apple cider vinegar or lemon juice
• Optional: chopped fresh parsley, crusty bread for serving

Do This

• 1. In a heavy pot or Dutch oven, cook diced bacon over medium heat until crisp and browned. Spoon off excess fat, leaving about 2 Tbsp in the pot.
• 2. Add onion, carrots, and celery. Sauté 6–8 minutes until softened and lightly golden. Stir in garlic and cook 30 seconds.
• 3. Stir in split peas, thyme, smoked paprika, bay leaf, salt, and pepper. Add broth, water, and 1–2 Tbsp maple syrup. Scrape up any browned bits.
• 4. Bring to a boil, then reduce to a gentle simmer (small bubbles), cover slightly, and cook 45–55 minutes, stirring occasionally, until peas are very soft.
• 5. Adjust thickness: add hot water to thin, or simmer uncovered 5–10 minutes to thicken. Lightly mash some peas with a spoon or potato masher for a heartier texture.
• 6. Stir in vinegar and up to 1 Tbsp more maple syrup to taste. Adjust salt and pepper.
• 7. Ladle into warm bowls. Top with extra crispy bacon and parsley if using, and serve hot with crusty bread.

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Why You’ll Love This Recipe

• Deep smoky flavor from real bacon balanced with gentle sweetness from pure maple syrup.
• Thick, stick-to-your-ribs texture that feels like it simmered over a campfire all afternoon.
• Uses pantry staples and one pot, yet tastes like a slow-cooked winter lodge meal.
• Easy to adapt for stovetop or campfire cooking in a Dutch oven.

Grocery List

• Produce: 1 large yellow onion, 2 medium carrots, 2 celery stalks, 3 cloves garlic, optional fresh parsley, optional lemon
• Dairy: None required; optional butter or heavy cream for an extra-rich finish
• Pantry: Thick-cut smoked bacon, dried green split peas, low-sodium chicken or vegetable broth, olive oil, pure maple syrup, bay leaf, dried thyme, smoked paprika, kosher salt, black pepper, apple cider vinegar, crusty bread (for serving, optional)

Full Ingredients

For the Maple-Bacon Split Pea Soup

• 8 oz thick-cut smoked bacon, diced (about 8 slices)
• 1 Tbsp olive oil (use only if bacon is very lean)
• 1 large yellow onion, diced (about 2 cups)
• 2 medium carrots, diced (about 1 cup)
• 2 celery stalks, diced (about 1 cup)
• 3 cloves garlic, minced
• 1 1/2 cups (300 g) dried green split peas, rinsed and picked over
• 6 cups low-sodium chicken broth (or vegetable broth for a less meaty version)
• 1 cup water, plus more as needed to adjust thickness
• 2–3 Tbsp pure maple syrup, divided (start with 1–2 Tbsp in the pot, reserve the rest for adjusting to taste)
• 1 bay leaf
• 1 tsp dried thyme (or 2 tsp finely chopped fresh thyme)
• 1 tsp smoked paprika
• 1/2 tsp freshly ground black pepper, plus more to taste
• 1/2 tsp kosher salt to start, plus more to taste (amount needed will depend on your bacon and broth)
• 1 Tbsp apple cider vinegar or freshly squeezed lemon juice, to brighten at the end

For Optional Garnishes

• 2 extra slices thick-cut bacon, cooked until crisp and crumbled
• 2 Tbsp chopped fresh parsley or chives
• Additional drizzle of pure maple syrup, to finish
• Freshly cracked black pepper
• Crusty bread, cornbread, or toasted rustic rolls, for serving

Step-by-Step Instructions

Step 1: Render the bacon and build your flavor base

Place a large heavy-bottomed pot or Dutch oven (5–6 quart) over medium heat. Add the diced bacon in a single layer. Cook, stirring occasionally, for 8–10 minutes until the bacon is deeply browned and crisp and has rendered plenty of fat. If the bacon is very fatty, carefully spoon off excess fat, leaving about 2 tablespoons in the pot for maximum flavor. If your bacon is lean and little fat has rendered, add up to 1 tablespoon olive oil so the vegetables will sauté properly.

Use a slotted spoon to transfer the cooked bacon to a paper towel–lined plate, leaving the hot fat in the pot. Set the bacon aside; you will stir most of it back in later and save some for topping.

Step 2: Sauté the aromatics until golden and fragrant

To the hot bacon fat, add the diced onion, carrots, and celery. Cook over medium heat for 6–8 minutes, stirring occasionally, until the vegetables soften and the onions start to turn light golden at the edges. You are looking for a gentle sizzle, not aggressive browning; adjust the heat as needed.

Add the minced garlic and cook for 30 seconds, stirring constantly, just until fragrant. Do not let the garlic brown, as it can become bitter.

Step 3: Add peas, seasonings, and liquids

Stir in the rinsed split peas, dried thyme, smoked paprika, bay leaf, black pepper, and 1/2 teaspoon kosher salt. Cook for 1 minute, stirring to coat the peas and vegetables in the flavorful fat and seasonings.

Pour in the chicken broth, 1 cup water, and 1–2 tablespoons maple syrup. As you pour, scrape the bottom of the pot with a wooden spoon to release any browned bits from the bacon and vegetables; this is where a lot of the campfire-style flavor lives.

Step 4: Simmer low and slow until the peas are soft

Increase the heat to high and bring the soup just to a boil. Once it reaches a boil, immediately reduce the heat to low or medium-low to maintain a gentle simmer. You want small, lazy bubbles rather than a rolling boil (around 190°F / 88°C if you are using a thermometer). Partially cover the pot with a lid, leaving it slightly ajar so some steam can escape.

Simmer for 45–55 minutes, stirring every 10 minutes or so, until the peas are very soft and breaking down. If the soup starts to look too thick or the peas are not fully tender yet, add hot water 1/4 cup at a time and continue simmering. Remove and discard the bay leaf when the peas are done.

For campfire cooking: nestle a cast iron Dutch oven into a bed of medium-hot coals and maintain a gentle simmer by moving coals closer or farther away as needed. Stir a bit more frequently to prevent sticking near the bottom.

Step 5: Adjust the texture to hearty winter thickness

Once the peas are soft and starting to fall apart, it is time to decide on your preferred texture. For a very rustic, chunky soup, simply use the back of a wooden spoon or a potato masher to mash some of the peas against the side of the pot, leaving plenty intact. For a smoother but still hearty soup, use an immersion blender to briefly blend 2–3 quick bursts, then stop as soon as it thickens. Avoid over-blending; you want a spoonable, thick stew-like consistency, not a puree unless that is your preference.

If the soup is thicker than you like, stir in additional hot water or broth, a splash at a time, until it is where you want it. If it is too thin, simmer uncovered for another 5–10 minutes, stirring more frequently, until it reduces and thickens.

Step 6: Finish with maple, brightness, and bacon

Return most of the cooked bacon to the pot, reserving a small handful of the crispiest bits for topping each bowl. Stir well. Add the apple cider vinegar or lemon juice and another 1 tablespoon maple syrup. Taste the soup and adjust: add more maple (up to an additional 1 tablespoon) for a sweeter undertone, more vinegar or lemon for brightness, and extra salt and pepper as needed. The flavor should be smoky, gently sweet, and nicely seasoned.

Keep the soup over low heat for 5 minutes to let the flavors meld. If you made this over a campfire, this is a great moment to slide the pot to the cooler edge of the coals while you gather everyone around.

Step 7: Serve hot with rustic garnishes

Ladle the steaming soup into warm bowls. Top with the reserved crispy bacon, a sprinkle of chopped fresh parsley or chives, and a twist of freshly ground black pepper. For a restaurant-style finish, add a light drizzle of maple syrup across the top of each bowl, being careful not to over-sweeten.

Serve immediately with thick slices of crusty bread, cornbread, or toasted rolls for dunking. This soup will continue to thicken slightly as it stands, giving it that cozy, campfire, stick-to-your-ribs feel.

Pro Tips

• Rinse the peas well: Rinse split peas under cold water and check for any small stones or debris before cooking. Clean peas cook more evenly and give a better texture.
• Control the simmer: A gentle simmer, not a hard boil, keeps the peas from breaking down unevenly and helps develop deeper flavor without scorching the bottom.
• Maple with restraint: Add maple syrup gradually and taste as you go. You want a subtle sweetness that complements the smoky bacon, not a sugary soup.
• Campfire hack: If you are cooking over a fire, keep a kettle or pot of hot water nearby so you can top up the soup without dropping the temperature.
• Make it your texture: You can control the soup’s body by how much you mash or blend the peas. Light mashing keeps it rustic; more blending makes it velvety.

Variations

• Smoky ham version: Replace half of the bacon with 1 cup diced smoked ham or a ham hock. Simmer with the peas, then remove the hock, shred the meat, and return it to the pot.
• Creamy finish: Stir in 1/4–1/2 cup heavy cream or half-and-half at the end of cooking for an ultra-rich, creamy split pea soup. Adjust salt afterward, as cream softens flavors.
• Vegetarian (smoky without bacon): Omit the bacon and use 2 Tbsp olive oil to sauté the vegetables. Add 1 extra teaspoon smoked paprika and a splash of liquid smoke to bring in that campfire-style depth.

Storage & Make-Ahead

Let the soup cool to room temperature before storing. Transfer to airtight containers and refrigerate for up to 4 days. The soup will thicken significantly in the fridge; when reheating on the stovetop over low to medium-low heat, simply stir in extra water or broth a little at a time until it returns to your preferred consistency. Stir occasionally to prevent sticking, and heat until piping hot throughout.

For longer storage, freeze in airtight containers or freezer bags for up to 3 months. Leave a bit of headspace for expansion. Thaw overnight in the refrigerator, then reheat gently on the stovetop, adding water or broth as needed. If you plan to freeze, you may want to keep the crispy bacon garnish separate and cook it fresh when serving, so it stays crunchy.

Nutrition (per serving)

Approximate values for 1 of 6 servings (without extra cream or bread): about 260 calories; 13 g protein; 26 g carbohydrates; 9 g fat; 7 g fiber; 7 g sugars; 780 mg sodium. Actual nutrition will vary based on the exact bacon, broth, and amount of maple syrup and salt you use.