Bacon & Split Pea Soup

Hearty and delicious, enjoy for lunch or dinner. Perfect to make in large batch and freeze.

  • Easy
  • Serves 6
  • 1 Hour 10 Mins (soak peas overnight)


  • 100g Buchanans split peas
  • 1 small turnip (diced)
  • 1 carrot (diced)
  • 2 leeks (sliced)
  • 8 rashers rindless smoked streaky bacon (diced)
  • 1.4 litres ham or chicken stock
  • 1/2 teaspoon dried mixed herbs
  • 150ml single cream
  • 1 tablespoon chooped parsley to garnish


  1. Cover the split peas with cold water and soak them overnight. Drain well.
  2. Place carrots, turnip and leeks into a pot and add a little of the stock and cook on high for 10mins.
  3. Add split peas, bacon, mixed herbs and rest of stock. Simmer for 1 hour
  4. Blend the soup in a liquidiser until smooth.
  5. Return the soup to the saucepan and reheat over a low heat. Add salt and pepper to taste. Slowly stir in the cream.
  6. Pour into individual soup bowls and garnish each serving with chopped parsley.