Rustic Yellow Pea Soup

Ingredients

• 5 slicesthick-cut bacon or pancetta, diced
• 225 g (½ lb)smoked kielbasa sausage, sliced into rounds
• 1 largeyellow onion, chopped
• 2 clovesgarlic, minced
• 2carrots, peeled and sliced into rounds
• 3 mediumwaxy yellow potatoes, such as Yukon Gold, cubed
• 1.9 litres (8 cups)good-quality chicken stock
• 300 g (1½ cups)dried yellow split peas or dried whole yellow peas
• 2bay leaves
• 1 teaspoonsea salt
• ½ teaspoondried thyme
• ½ teaspoondried marjoram, or oregano as a substitute

Instructions

1. 1

   Brown the meat

   Cook the diced bacon in a pot. Add the kielbasa and fry until the edges begin to brown. Set aside a few sausage slices for serving.

2. 2

   Soften the vegetables

   Add the onion and cook for 6–8 minutes, until soft and beginning to caramelise. Stir in the garlic, carrots and potatoes, then cook for another 3–4 minutes.

3. 3

   Simmer the soup

   Add the remaining ingredients, cover and simmer for 25–60 minutes, depending on the texture you want. Cook just until the peas soften if you want them to keep their shape and the soup to remain brothy; simmer longer for peas that break down into a thicker, creamier soup.

4. 4

   Serve the soup

   Remove and discard the bay leaves. Ladle the soup into bowls and top with the reserved sausage slices.

What is yellow pea soup?

Yellow pea soup is a filling soup made with dried yellow peas simmered until tender. Pea soups have long been a practical way to make a meal from dried pulses, stock and whatever vegetables or preserved meat are available.

This version combines the peas with bacon, smoked kielbasa and potatoes. The choice to simmer the peas to your preferred texture lets you make it either brothy or thick and creamy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 456 calories, 24g protein, 46g carbs, 21g fat.

The peas and potatoes provide most of the carbohydrates, while the bacon and kielbasa contribute much of the fat and some of the protein. The peas, sausage and stock also contribute protein. Pair a bowl with a green salad or extra non-starchy vegetables for a more balanced plate.

The meat and vegetables

Bacon: cooking it first renders fat into the pot, giving the onion and other ingredients a savoury base.

Kielbasa: browning the sausage adds colour and concentrates its smoky flavour. Reserving a few slices gives the finished bowls a meaty topping.

Potatoes and carrots: waxy potatoes hold their shape better during simmering, while the carrots bring sweetness and texture.

Getting the peas right

Split peas soften more quickly than whole peas, but the recipe allows for either. Rinse the peas and pick through them before adding, removing any small stones or debris.

For a brothy result, stop cooking once the peas are tender but still holding their shape. For a thicker soup, continue simmering until more of the peas have broken down.

Build flavour in stages

Cook the onion until soft and just beginning to caramelise, giving it the full 6–8 minutes. Add the garlic, carrots and potatoes afterwards, so the garlic has less time to catch on the bottom of the pot.

The covered simmer gives the peas time to soften in the chicken stock and lets the herbs infuse the soup. Keep the heat low enough for a gentle simmer rather than a rapid boil.

Check the texture and seasoning

The peas are ready when they are tender to bite; the exact time depends on whether they are split or whole and how soft you want them. Check the potatoes too: they should be tender without falling apart if you want distinct chunks.

The bacon, kielbasa and stock all contribute salt, so taste the soup before adding extra. Remove the bay leaves before serving.

What to serve with it

Serve the soup hot with crusty bread or toast for dipping. A crisp green salad can add a fresh contrast to the smoky meat and soft peas.

Keep the reserved kielbasa slices for the bowls, as directed, or add them alongside a little chopped parsley if you have some to hand.

Recipe notes & tips

• Rinse the dried peas and check them for any debris before cooking.
• Reserve the sausage slices for topping before adding the remaining ingredients.
• Simmer gently and check the peas as they cook to reach your preferred consistency.
• Taste before adding more salt, since the meats and stock can already be salty.
• Remove both bay leaves before ladling the soup into bowls.

Variations

• Use oregano: swap it for the marjoram for a different herbal note.
• Choose whole peas: use dried whole yellow peas and simmer until they reach the texture you like.
• Make it creamier: simmer longer so more of the peas break down into the broth.
• Keep it brothy: stop cooking as soon as the peas are tender and still hold their shape.
• Add fresh herbs: scatter chopped parsley over the bowls just before serving.

Common mistakes to avoid

• Boiling too hard: keep the soup at a gentle simmer so the ingredients cook steadily.
• Overcooking the peas: check them as they soften and stop when they reach your preferred texture.
• Adding salt too early: taste near the end, as bacon, kielbasa and stock may already season the soup.
• Burning the garlic: add it with the carrots and potatoes, after the onion has softened.
• Serving with bay leaves: remove and discard them before ladling the soup.

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 3–4 days. Reheat gently in a saucepan until piping hot, adding a little stock or water if the soup has thickened. Freeze for up to 3 months and thaw in the fridge before reheating.

Frequently asked questions