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Split pea and bacon soup with whole wheat bread

An everyday dish for 2, ready in 70 minutes, around $3.50 a serving. People actually plan it with Popotam, and it's in season in October.

70mintotal
≈ $3.50a serving
844kcalper serving
41gof protein
In season in OctoberFreezes well
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Split pea and bacon soup with whole wheat bread, a serving idea
AI-generated image · Serving idea
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Step-by-step recipe

check things off as you go

  1. Rinse the split peas

    Rinse the 160 g of dried split peas under cold water in a colander or right in the saucepan, pouring off the water. No soaking for this soup, they go straight into the pot.

  2. Chop the veggies

    Peel the 2 onions and the 2 carrots, then cut them into small dice. Wash the leek, split it in half and slice it thin.

  3. Sauté the veggies

    Heat the 2 tbsp of olive oil in the saucepan over medium heat. Add the onions, carrots and leek, and sauté them, stirring, without browning.

  4. Cook the split peas

    Add the split peas and about 80 cl of water, enough to cover them generously. Bring to a simmer, cover and cook over low heat until the peas mash easily.

    Tip · Stir now and then, scraping the bottom of the saucepan, because split peas stick easily. Add a little water if it gets too dry.

  5. Brown the bacon

    While the soup cooks, cook the 160 g of smoked diced bacon in the dry skillet over medium heat, with no added fat. Stir until golden, then put it on a plate.

  6. Blend the soup

    Blend the soup right in its cooking liquid, without draining. If it's too thick, add a little hot water, then season with salt and pepper as you taste.

    Tip · Blend with the saucepan slightly tilted, away from the heat, to avoid splatters of scalding soup.

  7. Toast the bread

    Wipe the skillet with a paper towel and toast the 4 slices of whole wheat bread in it dry, 2 min per side. You can also pop them in the toaster.

  8. Plate and serve

    Ladle the piping hot soup into two bowls and divide the bacon on top, half in each bowl. Serve with the toasted bread.

And there you go, it's readyCheck off every step to celebrate.

The questions you're asking

short answers, numbers you can check

How many calories in a serving?

One serving has about 844 kcal. 37% comes from carbs, 19% from protein and 36% from fat.

78 gCarbs
41 gProtein
34 gFat
Per serving (the dish for 2, divided by 2)
Energy844 kcal
Protein40.6 g
Carbs77.8 g
of which sugars16.3 g
Fat34.1 g
of which saturated fat9.1 g
Fiber31 g
Salt3.1 g

Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.

How much does it cost?

About $3.50 a serving, adding up the average prices of the ingredients you need to buy.

≈ $6.99for 2 people
≈ $3.50a serving

Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.

How long does it keep?

2 days in the fridge, in a closed container, once cooled within two hours. And it freezes really well.

2 daysin the fridge
Very wellin the freezer, thaw it in the fridge the day before

Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.

and the rest of the week?

Popotam plans your whole week

Lunch and dinner, with dishes like this one, based on your tastes, your time and your budget. The grocery list is sorted by aisle. Free, no account.

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With the same ingredients

dried split peas, diced smoked bacon, onion…