Lemony Split Pea Soup

This split pea soup does something clever that most versions don’t: lemon zest and juice stirred in at the very end. That hit of citrus cuts through the heavy, earthy richness of the peas and wakes up the whole pot. It’s a small addition that makes a massive difference.

Two kinds of bacon pull double duty. Regular bacon renders its fat for sauteeing the onions, then gets crumbled back in at the end. Canadian bacon, diced and added with the lemon, brings meaty chunks to every spoonful without the greasiness.

The soup simmers uncovered for the first 40 minutes, which lets the split peas break down completely into a thick, velvety base. Carrots and potatoes go in during the second simmer so they hold their shape and add texture to the otherwise smooth soup.

Pro Tips

• Add the lemon zest and juice only right before serving. Adding them during cooking dulls the bright citrus flavor. If making ahead, stir them in when you reheat.
• Simmer uncovered during the first stage. The evaporation concentrates the flavor and helps the peas dissolve faster.
• Stir occasionally during the second half of cooking. As the soup thickens, the bottom can scorch if left unattended.
• This soup thickens significantly as it cools. Add a splash of water when reheating to bring it back to the right consistency.

Variations

• Smoky ham version: Replace the Canadian bacon with diced smoked ham hock for a deeper, smokier flavor.
• Vegetarian lemon pea soup: Skip both bacons entirely and saute the onions in olive oil. Add a splash of smoked paprika for depth.