A Witch’s Brew Worth Stirring: Split Pea Soup in a Cauldron
Posted by Nicola Prybell on Oct 13th 2025
Hearty, smoky, and thick enough to double as a potion — this green soup is pure Halloween magic.
There’s nothing more fun than serving a witchy green Split Pea Soup straight from a cauldron. Thick, hearty, and topped with magical sour cream swirls, it’s a Halloween classic. Want to round out the spooky spread? Pair it with our bright Gingered Carrot & Coconut Soup and three easy, crowd-pleasing cauldron dips for an unforgettable festive table.
If there’s ever been a soup that begged to be served in a cauldron, it’s this one. The Nebraska Barnraising Split Pea Soup practically is a witch’s brew — thick, hearty, and bubbling away on the stove while the kitchen fills with cozy October smells.
When I decided to photograph this soup, I knew a usual bowl just wouldn’t cut it. I wanted something with a little more drama, and honestly, nothing beats the vibes of a black cauldron pot for Halloween. A true Witch’s Kitchen moment.
The Magic Touch
Once my cauldron was ready, I swirled slightly watered-down sour cream over the top of the soup to make ghostly arcs and wisps of white. Then I topped it all off with a sprinkle of “magic dust” (also known as freshly cracked black pepper).
The whole thing looked like it had come straight out of a storybook — or maybe a spellbook. Either way, I think this might be the only way to enjoy split pea soup in October.
Making the Brew (aka the Soup)
Because I was cooking more than one soup that day, I made a little shortcut: instead of cooking raw bacon, I used pre-cooked bacon to save time (and dishes). It still gave the soup that smoky flavor without all the grease.
This soup simmers for a while, but most of it is hands-off. It just does its thing while you light your candles, queue up your Halloween playlist, or chase your black cat off the table where you’re trying to take photos. (Okay, I don't actually have a cat, but you get the idea).
When it’s ready, it’s thick, comforting, and perfect for ladling straight out of your cauldron.
Nebraska Barnraising Split Pea Soup Recipe
Ingredients
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8 oz. sliced bacon (or a meaty ham bone)
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6 cups chicken broth (48 oz.)
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Optional: 1–2 cups additional water or broth
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Optional: ¼ cup sherry (I skipped this part)
Instructions
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Thoroughly rinse and pick through the split peas.
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Cut bacon into ½-inch pieces and sauté for about 10 minutes until nearly crisp (or place ham bone in pot). Drain excess grease.
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Stir in the contents of the vegetable & seasoning packet, split peas, and 6 cups broth.
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Bring to a boil, reduce heat to low, and simmer covered for 2½ hours, stirring occasionally.
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Just before serving, add sherry if desired.
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The soup may thicken as it cooks — add water or broth to thin to your preferred consistency.
Witchy Serving Tip
Serve this soup in small black cauldrons or rustic mugs with a swirl of sour cream “steam” and cracked pepper “dust.” Pair it with warm bread, candlelight, and maybe a broomstick parked nearby for effect.
It’s hearty, nostalgic, and totally Halloween-approved — the kind of soup that makes even a weeknight dinner feel like a seasonal celebration.
About Nicola Prybell
Nicola Prybell is the marketing manager at Anderson House and got her job by telling her future bosses that her “brain was full of soup.” She’s currently on a quest to try every soup and dip Anderson House makes — for research purposes, of course. So far, her brain is still full of soup. In the best possible way.