Parmesan Pea Soup with Crispy Bacon Bits

Prep Time:

Cook Time:

Serves: 4


  • 3–4 strips of bacon (3 ounces)

  • 1 tablespoon olive oil

  • 1 small onion, chopped

  • 1 garlic clove, minced

  • 2 15oz cans Green Valley Organic Sweet Peas, drained and rinsed

  • 3 cups low-sodium chicken (or vegetable) broth

  • 1 teaspoon lemon zest

  • 1 ½ teaspoons fresh lemon juice

  • 2 tablespoons grated parmesan

  • ½ teaspoon dried basil

  • Pinch of crushed red pepper flakes, optional

  • ¼ teaspoon kosher salt

  • ¼ teaspoon ground black pepper


  1. For the crispy bacon bits: Preheat the oven to 400° and place a rack in the lower third of the oven.

  2. Line sheet pan with aluminum foil. Lay bacon in single layer.

  3. Bake until crispy, 15-20 minutes. (Exact time will vary based on the bacon thickness.)

  4. Transfer bacon from pan to paper towel-lined plate. Let cool.

  5. When cool, break into pieces. Set aside until needed. (Can be made several hours in advance.)

  6. For pea soup: In large saucepan, heat olive oil over medium.

  7. Sauté onion 4-5 minutes until translucent.

  8. Add garlic and sauté 1 minute until fragrant.

  9. Stir in peas, chicken broth, lemon zest, lemon juice, parmesan, basil, crushed red pepper, salt and pepper.

  10. Bring to boil, reduce heat to low and simmer 10 minutes.

  11. Use stick/immersion blender to puree until smooth or place half of mixture at a time in standard blender; cover and process until pureed. Be careful when pureeing hot liquids in blender – only fill halfway, remove vent in lid and cover with thick towel to allow steam to escape.

  12. Ladle soup into bowls and top with crispy bacon bits.

Final Step

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