A Taste of Home: Guyanese Split Peas Soup with Smoky Bacon

A Taste of Home: Guyanese Split Peas Soup with Smoky Bacon

A cozy, flavor packed Caribbean soup made with yellow split peas, smoky bacon, and hearty root vegetables. Simmered low and slow, it’s the perfect bowl of comfort with that signature island flavor!

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A Taste of Home: Guyanese Split Peas Soup with Smoky Bacon Recipe

This Caribbean split peas soup is my simple and tasty version of a classic Guyanese dish. It’s made with yellow split peas cooked until soft and creamy, along with hearty vegetables like sweet potato, cassava, corn, plantain, and carrots for a rich and filling meal.

This soup reminds me of the warm, comforting bowls my mom used to make. In the Caribbean, soup isn’t just for cold days, it’s enjoyed all year round. Traditional Guyanese versions often include meats like cow heel or chicken foot, but I use crispy bacon for an easy option and a delicious smoky flavor.

It’s perfect for a cozy meal at home and great for any day of the week. Plus, it’s full of protein and fiber, and you can easily make it vegetarian by skipping the bacon.

If you don’t have Caribbean soup mix, you can use a ramen packet as a quick alternative. For extra flavor, cook your spices in bacon fat, and add your favorite pepper if you like a little heat

Be sure to check out these other Caribbean favorites:

Why You’ll Love This Recipe

  • Warm and comforting: This soup feels like home in every spoon, perfect for cozy days.
  • Rich, smoky flavor: The bacon adds a deep, delicious taste that makes it extra special.
  • Simple and filling: It’s easy to make and keeps you full for hours.
  • Great for any day: Perfect for family meals or when you want something hearty and satisfying.
A Taste of Home: Guyanese Split Peas Soup with Smoky Bacon

Substitutions & Variations

This Caribbean split peas soup is flexible and easy to customize based on what you have:

  • Protein Options: You can use cow heel, chicken foot, beef, or pig tail for rich flavor. Smoked turkey, ham hocks, or salt beef also work well. For a vegan option, skip the meat and cook with coconut oil or vegan butter.
  • Vegetable Add Ins: Add pumpkin, eddoes, or even american sweet potatoes for extra texture and flavor.
  • Soup Mix Alternative: No Caribbean soup mix? Just use a ramen packet. Crush the noodles and add everything in.
  • Smoky Flavor Tip: Cook your aromatics in bacon fat to get that deep, smoky taste.
  • Spice: Use any hot pepper you like. Scotch bonnet or wiri wiri are best, but habanero or red pepper flakes work too.
A Taste of Home: Guyanese Split Peas Soup with Smoky Bacon

Tips / Notes for Best Results

  • If you can, soak the split peas for about 1 hour. It helps them cook faster and makes the soup smoother.
  • Instead of slow cooking for hours, you can use a immersion blender to make the soup creamy and save time.
  • Cook your onions, garlic, and herbs in bacon fat or butter first. This gives the soup a rich, deep flavor.
  • One packet of grace chicken flavored soup mix is enough for a medium 4 quart pot. Since it already has salt, season lightly and taste as you go.
  • Add a small pinch of sugar. It helps balance the salty and smoky flavors.

Storage & Reheating

  • Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
  • Freeze: This soup freezes beautifully. Let it cool completely, then portion it into freezer safe containers and store for up to 2 months .
  • Reheat: Warm over medium low heat on the stove with a splash of water or broth to loosen the texture.

Frequently Asked Questions

1. What makes this soup special?

This soup is rich, warm, and comforting. The split peas make it thick and hearty, while the smoky bacon adds a deep, delicious flavor that feels like home.

2. Do I need to soak the split peas before cooking?

No, you don’t have to soak them. Just rinse them well before cooking, and they will soften nicely as they simmer.

3. How do I get the best flavor?

Let the soup cook slowly on low heat. This helps all the flavors blend together and gives you a rich, tasty result.

4. Can I store and reheat this soup?

Yes, this soup stores very well. Keep it in the fridge and reheat when needed. It often tastes even better the next day!

 

Prefer to watch instead of reading this delicious recipe? check out this video for a quick and easy guide:

A Taste of Home: Guyanese Split Peas Soup with Smoky Bacon

By Tiffany Boakye-Korsah
Prep time: 15 minutes
Cook time: 35 minutes
Servings: 6 to 8

Ingredients

For Boiling the Peas:

  • - ¾ cup of yellow split peas, rinsed and soaked
  • - ¼ teaspoon salt

Ground Provisions & Vegetables:

  • - 1 plantain, slightly ripe (not green), peeled and sliced
  • - 1 small sweet potato (boniato or batata), peeled and cubed
  • - 1 small cassava (yuca), peeled and cubed
  • - 1 carrot, peeled and diced
  • - 2 corn on the cob, cut into 3-4 pieces each

For Soup Base:

  • - 1 tbsp butter
  • - 4 slices of hickory-smoked bacon, finely chopped
  • - ½ large onion, finely chopped
  • - 4 cloves garlic, finely minced
  • - 1 small celery stalk, finely chopped
  • - 4 scallions (green onions), finely chopped
  • - 1 tsp fresh basil, chopped
  • - 4 sprigs fresh thyme
  • - 6-8 cups water
  • - 1 packet Grace Chicken Flavor Soup Seasoning Mix
  • - 1 cup spinach, washed and chopped
  • - ¼ tsp scotch bonnet pepper, finely chopped (optional for heat)
  • - A pinch of brown sugar (to balance flavors)
  • - ¼ teaspoon chicken bouillon (adjust to taste)
  • -½ teaspoon black pepper (adjust to taste)

For the Dumplings:

  • - Combine ½ cup all-purpose flour, ¼ teaspoon salt, 1 teaspoon sugar, and ½ tablespoon butter. Add water gradually until a soft, pliable dough forms.

Instructions

Soak and Boil the Split Peas: Soak the split peas if possible, then boil with a pinch of salt until very soft and blend until smooth. If not soaked, they’ll just take longer to cook, or you can use a pressure cooker to speed up the process.

Prepare Ground Provisions & Vegetables: Peel and chop the ground provisions and vegetables, then place them in a bowl of water to prevent browning. Rinse thoroughly until clean. Keep the plantain in a separate bowl, as it will be added later during cooking.

Build the Flavor Base and Combine: Cook the bacon in butter until lightly crispy. Add the onion, garlic, celery, scallions, basil, and thyme, and sauté until fragrant. Stir in the ground provisions and vegetables (except the plantains), then add the blended split peas, water, and soup mix. Add the spinach, whole scotch bonnet pepper, and a pinch of sugar to balance the flavor. Season with chicken bouillon and black pepper, keeping in mind the soup mix already contains salt. Simmer for 8 minutes, then add the plantain. Continue cooking for another 10 minutes.

Prepare and Shape the Dumplings: Mix flour, salt, sugar, and butter, then add water to make a soft dough. Shape into long dumplings.

Add Dumplings and Simmer: Add dumplings one by one and continue to simmer until the provisions, vegetables, and dumplings are all soft and the soup is thick, rich, and hearty.

Garnish and Serve: Serve hot, adding a little water if too thick. Top with parsley and enjoy.

Notes

Hearty, flavorful Caribbean soup made with yellow split peas, sweet potatoes, bacon, and plantains simmered to creamy perfection with island herbs and seasonings. Perfect for cozy days or Sunday lunch!

NUTRITION FACTS:
- Calories: ~420 kcal
- Protein: ~20 g
- Carbohydrates: ~55 g
- Dietary Fiber: ~10–12 g
- Sugar: ~6 g
- Vitamin A: ~40% DV
- Vitamin C: ~35% DV
- Iron: ~20% DV
- Potassium: ~900 mg
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