Betty Crocker's Split Pea Soup Recipe: Smoky Bacon and Caramelized Onion Richness

Betty Crocker’s split pea soup recipe delivers the hearty, smoky comfort of a classic American stew—rich with caramelized onions and crispy bacon that transforms simple ingredients into something extraordinary.

This isn’t just soup; it’s a slow-simmered tradition that builds depth with every minute, turning humble green peas into a velvety, flavor-packed masterpiece.

The secret lies in balancing sweetness and savory notes, where onions melt into golden ribbons and bacon adds a smoky backbone that lingers long after the first spoonful.

What sets this recipe apart is its versatility—whether you’re following Betty Crocker’s original approach or adapting it for modern tastes. The peas soak overnight to soften perfectly, while bacon renders into crispy bits that infuse the broth with unmistakable richness.

Caramelizing onions until deep amber unlocks layers of flavor that store-bought versions simply can’t match, making this the kind of soup that feels like a hug in a bowl. It’s foolproof for beginners but refined enough to impress even seasoned cooks.

The result is a creamy, hearty soup with tender peas, smoky bacon, and onions so sweet they border on caramelized perfection. Every bite delivers that perfect balance of earthy peas, salty bacon, and sweet onions—comfort food at its finest.

The slow simmer ensures flavors meld seamlessly, while optional garnishes like fresh parsley or extra bacon bits let you customize it to your taste. This is the split pea soup Betty Crocker would make herself.

Ready in about 2 hours (or 45 minutes with a pressure cooker), this recipe scales effortlessly for crowds or leftovers that taste even better the next day. Whether you’re serving it at a family gathering or savoring a quiet weeknight dinner, this soup delivers restaurant-quality results with minimal effort.

Let’s get cooking—your taste buds will thank you.

Ingredients for betty crocker split pea soup

Pantry staples plus bacon and onions for that smoky-sweet magic Betty Crocker perfected.

The bacon and onions are non-negotiable here. Thick-cut bacon from Oscar Mayer or your local butcher gives the best crispy bits—skip the pre-cubed stuff. For onions, yellows with a touch of sweetness work best; red onions add color but less depth. Carrots and celery should be fresh but don’t need to be organic—just firm and vibrant. The split peas? Bob’s Red Mill or store-brand work fine, but rinse them well to remove any dust. Garlic cloves should be plump and firm—no shriveled ones lurking in the back of your pantry. Bay leaves? The kind that come in little jars at Trader Joe’s are perfect—they’re dried but still potent.

No thick-cut bacon? Regular bacon cut into 1/2-inch pieces works, but it’ll crisp up faster. Onions too sweet? Add a pinch of sugar to the caramelizing process. Fresh herbs not an option? Dried parsley at one-third the amount does the trick. Using broth instead of water? Chicken or vegetable broth adds depth—just reduce the salt slightly since broth is already seasoned. The flour is just for thickening at the end, so don’t stress about the brand. And if you’re short on time, soaking the peas for 4 hours instead of overnight still works (though overnight is ideal).

This soup tastes even better the next day—honestly, the flavors meld into something magical. Keeps in the fridge for 5-6 days in an airtight container, and freezes beautifully for up to 3 months. I like to portion it into quart-sized containers so I can grab a bowl whenever I’m craving that smoky comfort. The bacon bits stay crispy if you store them separately and add them back when reheating. Garnish with extra bacon or parsley right before serving—that’s when it’s at its best.

Step-by-step instructions for Betty Crocker's split pea soup recipe

Here's how to create a hearty, restaurant-quality split pea soup with deep smoky bacon flavors and caramelized onions.

Place the 0.5 lb thick-cut bacon in a large Dutch oven and cook over medium heat until the fat renders out and the bacon becomes crispy, about 12-15 minutes. I like to use a wooden spoon to press down gently on the bacon pieces during the first 5 minutes—this prevents them from curling and ensures even contact with the pan.

Once the bacon is crisp, remove it from the pot with a slotted spoon and set aside on paper towels to drain. Leave the rendered fat in the pot—this golden liquid is where all the flavor lives. You should have about 3-4 tablespoons of fat remaining. If it's not enough, add a little more extra-virgin olive oil to ensure proper caramelization of the vegetables.

In the same Dutch oven with the bacon fat, add the 2 whole yellow onions cut into ¼-inch slices. Cook over medium-low heat, stirring occasionally, until the onions become translucent and begin to turn golden brown, about 8-10 minutes. This slow cooking process develops deep sweetness that forms the base of the soup.

Add the 3 whole carrots cut into ¼-inch slices and the 3 whole celery stalks chopped into ¼-inch pieces. Cook for another 5-6 minutes, stirring occasionally, until the vegetables soften slightly but still retain some texture. The reason we don't cook them completely here is to preserve their structure for the final simmering in the soup.

Push the vegetables to one side of the pot and add the 4 cloves garlic smashed with the side of your knife. Cook for 30 seconds until fragrant. Then add the 2 whole bay leaves, 1.5 tsp salt, and 0.5 tsp black pepper. Stir everything together and cook for another minute to let the spices bloom.

Pour in the 2 cups dried green split peas and stir to coat them in the bacon fat and spices. This step is crucial for building flavor—it ensures every pea absorbs the rich, smoky essence. Add the 8 cups water and bring the mixture to a boil over high heat. Once boiling, reduce heat to medium-low and let it simmer uncovered.

Simmer the soup for 45-50 minutes, stirring occasionally, until the split peas are tender but still have a slight bite. You'll know they're ready when a pea can be easily mashed between your fingers. If the soup becomes too thick before the peas are tender, add more water ½ cup at a time to maintain the proper consistency.

About 15 minutes before the peas are fully tender, stir in the 1 tbsp all-purpose flour. This will help thicken the soup slightly and create a more cohesive texture. Taste the soup and adjust seasoning with additional salt or pepper if needed. The soup should be rich and flavorful, with the bacon essence permeating every spoonful.

Remove the 2 whole bay leaves and discard them. Stir in the reserved crispy bacon pieces and let them warm through for 2-3 minutes. The bacon should be crispy again, adding a delightful textural contrast to the creamy soup.

Ladle the soup into bowls and garnish each serving with 1 tablespoon of the chopped fresh parsley. The parsley adds a fresh, bright note that cuts through the richness of the bacon and split peas. Serve immediately with crusty bread to soak up every last drop of this comforting, flavorful soup.

Best sauces and condiments for this betty crocker split pea soup

Creamy Dill Sauce

This classic pairing elevates your split pea soup by adding a bright, herby contrast to the rich bacon and caramelized onions.

Whisk together ½ cup sour cream, 2 tbsp mayonnaise, 1 tbsp fresh dill (chopped finely), 1 tsp lemon juice, ½ tsp salt, and ¼ tsp black pepper. For extra depth, stir in 1 tsp white vinegar and a pinch of garlic powder.

Serve a dollop on top of each bowl—the cool creaminess balances the soup’s heartiness beautifully. 🌿

Spicy Horseradish Cream

If you love a kick, this tangy-sweet sauce cuts through the soup’s richness with a bold punch. Mix ¼ cup sour cream, 2 tbsp prepared horseradish, 1 tbsp Dijon mustard, 1 tsp honey, and ½ tsp lemon zest.

Adjust the horseradish to taste—start with 1 tbsp if you’re sensitive to heat. Drizzle over the soup or serve on the side for dipping crusty bread. The sharpness cleanses your palate between spoonfuls. 🌶️

Smoky Chipotle Aioli

For a smoky-sweet twist that mirrors the bacon’s depth, blend ½ cup mayonnaise, 1 chipotle pepper in adobo sauce (minced), 1 tsp adobo sauce, 1 tsp honey, and ½ tsp smoked paprika.

Thin with 1 tsp water if needed. This sauce adds a slow-building heat and smoky aroma that complements the soup’s natural flavors. Swirl a spoonful into each bowl or serve as a dipping sauce. 🔥

Classic Sour Cream and Chive

A lighter option that lets the soup’s flavors shine. Combine ½ cup sour cream, 2 tbsp finely chopped chives, 1 tsp lemon juice, ½ tsp salt, and a pinch of white pepper.

The mild onion flavor of chives echoes the caramelized onions in the soup, creating a harmonious finish. Stir in a splash of milk if the sauce is too thick. This is my go-to for a simple, elegant touch. ✨

Garlic-Herb Butter

For a luxurious finish, melt 2 tbsp unsalted butter with 2 minced garlic cloves, 1 tbsp fresh parsley, 1 tbsp fresh chives, ½ tsp salt, and a pinch of black pepper.

Swirl into each bowl of soup just before serving—the butter floats on top, adding richness and a burst of garlic flavor with every bite. Use European-style butter like Plugrá for the best flavor. 🧈

Creamy Mustard Sauce

A tangy, slightly sweet sauce that adds complexity. Whisk ½ cup sour cream, 2 tbsp Dijon mustard, 1 tbsp whole-grain mustard, 1 tsp honey, and ½ tsp apple cider vinegar.

Thin with 1-2 tsp milk if needed. The mustard’s depth pairs perfectly with the bacon and caramelized onions, while the honey rounds out the flavors. Drizzle generously over the soup. 🍯

Frequently asked questions