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!

This Caribbean Split Peas Soup is my easy, flavorful take on a traditional Guyanese favorite. Made with yellow split peas simmered until creamy, it’s filled with hearty ground provisions like sweet potato , cassava (yuca) , corn , plantain , and carrots for a naturally rich and satisfying bowl. Unlike the orange fleshed American variety, Caribbean and South American sweet potatoes , often called boniato or batata, have a pale interior, a drier texture, and a mildly nutty flavor that has been a staple in Caribbean and Latin kitchens for centuries.

This recipe reminds me of the comforting bowls of split peas soup my mom used to make, a meal we loved and enjoyed any day of the week. While soup is often enjoyed during the colder months in America, in the Caribbean it’s a beloved comfort meal served any day of the week and all year round . My mom's favorite version was chicken foot split peas soup since she was allergic to pork, a trait I thankfully did not inherit. Traditional Guyanese split peas soup often includes meats like cow heel , chicken foot , beef or pig tail for added richness. My version uses crispy bacon for convenience and that irresistible smoky flavor. The rendered bacon fat replaces traditional salted meats and infuses every spoonful with deep, savory Caribbean flavor that warms the soul.

This soup is perfect for Sunday lunch, rainy days, or when you’re craving a comforting bowl that tastes like home. It’s also high in protein and fiber , thanks to the split peas, and can easily be adapted to be vegetarian by skipping the bacon and using all butter for flavor.

Be sure to check out these other Caribbean favorites:

1) Soft Guyanese Roti (Oil Roti/Paratha) – Easy Step-by-Step Guide

2) Caribbean Fried Bakes + Saltfish

3) Guyanese Chicken Curry (Curry Chicken )

Tiffany’s Tips

• If you have the time, soak your split peas for at least 1 hour before cooking . This simple step shortens the cooking time and gives your soup a creamier, smoother texture.

• In traditional Guyanese split peas soup, you’d slow-cook the peas with meat until everything is super soft, but here I streamline the process by using an immersion blender .

• Sauteing your onions, garlic, celery, and herbs in bacon fat or butter is what builds that deep, savory flavor and sets your Guyanese split peas soup apart.

• Plantains cook quicker than the other root vegetables in this recipe. Add them after your carrots, corn, cassava, and sweet potatoes have started to soften a bit. This ensures everything cooks evenly without the plantain turning mushy.

• Use a fork to check for done-ness of each provision before turning off the heat. The provisions should be tender but not falling apart.

• One packet of Grace chicken-flavored soup mix is perfect for a 4-quart pot , which is what I use. Since the mix already contains salt, season lightly and taste as you go to avoid oversalting. For extra flavor, add a chicken bouillon cube instead of plain salt—it enhances the taste without making the soup too salty. .

• A pinch of sugar may sound small, but it’s key! It balances the saltiness from the soup mix and bacon, rounding out the flavors perfectly.

• Once the soup begins to thicken, stir often and keep the heat low to prevent sticking at the bottom of the pot.

Substitutions & Variations

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

• Protein Options: Traditionally, Caribbean split peas soup is made with cow heel, chicken foot, beef or pig tail for that deep, rich, gelatinous flavor. You can also use smoked turkey necks, ham hocks, or salt beef for a similar hearty taste. If you prefer a vegetarian or vegan version, skip the meat and sauté your aromatics in 2 tablespoons of coconut oil or vegan butter instead.

• Vegetable Add-Ins: Feel free to add pumpkin or eddoes. You can also use American sweet potatoes these can work as well.

• Soup Mix Alternative: No Caribbean-style chicken soup mix on hand? No problem! Use a ramen noodle packet instead. Crush the noodles and add both the pieces and the flavor packet for a quick and easy alternative.

• Smoky Flavor Tip: Don’t skip the step of frying aromatics in bacon fat that’s what replaces the flavor of traditional meats.

• Spice: For heat, use any Caribbean hot pepper you have available. Scotch bonnet and wiri wiri peppers are the traditional favorites, but habanero or even a sprinkle of red pepper flakes will do the trick if that’s what you have.

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.

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