Split Pea Soup Ham Bacon

A hearty, comforting soup packed with smoky flavor from bacon and canned ham, perfect for chilly days.

I first made this split pea soup on a cold weekend when I found a can of ham in my pantry. The bacon adds a wonderful smokiness that keeps everyone coming back for another bowl.

Ingredients

• Bacon: 4 oz (115 g), chopped
• Canned ham: 1 (12 oz/340 g) can, diced (reserve juices if possible)
• Onion: 1 medium, finely chopped
• Carrots: 2 medium, diced
• Celery: 2 stalks, diced
• Garlic: 2 cloves, minced
• Dried split peas: 1 lb (450 g), rinsed and sorted
• Low-sodium chicken broth: 6 cups (1.4 L)
• Water: 2 cups (480 ml)
• Bay leaf: 1
• Dried thyme: 1 tsp
• Black pepper: 1/2 tsp
• Salt: To taste

Instructions

Cook bacon:

In a large pot, cook chopped bacon over medium heat until crisp. Remove bacon and set aside, leaving fat in pot.

Sauté vegetables:

Add onion, carrots, and celery to pot. Cook for 5 to 7 minutes, stirring occasionally, until vegetables are softened.

Add garlic:

Stir in garlic and cook for 1 minute until fragrant.

Add split peas and liquids:

Add split peas, diced canned ham (plus juices), chicken broth, water, bay leaf, thyme, and black pepper. Stir to combine.

Simmer:

Bring to boil, reduce heat to low, cover, and simmer for 1 hour, until peas are very tender.

Purée (optional):

Remove bay leaf. Use immersion blender to partially purée the soup for creamy texture if desired, or leave chunky.

Season:

Taste and season with salt and pepper as needed.

Garnish and serve:

Serve hot, topped with reserved crispy bacon.

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My family loves this soup after a day spent outdoors. It's always a comfort when we gather around the table, sharing stories and enjoying the hearty flavors together.

Serving Suggestions

Pair with gluten-free crackers or warm crusty bread for a complete meal. Add a sprinkle of fresh parsley for color and extra flavor.

Variations

For a vegetarian version, omit the bacon and ham and use vegetable broth. Smoked paprika or diced potatoes makes a tasty substitution.

Nutritional Info

Each serving has about 350 calories, 11 g total fat, 36 g carbohydrates, and 23 g protein.

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This soup comes together easily with pantry staples. Enjoy each spoonful on a brisk evening for lasting comfort.

Recipe FAQs

→ Can I make this soup vegetarian?

Yes, omit bacon and canned ham, substitute vegetable broth, and add smoked paprika to mimic smoky flavors.

→ How do I get a creamy texture without a blender?

Cook split peas thoroughly until soft; mashing some with a spoon while stirring helps thicken naturally.

→ What is the best way to store leftovers?

Refrigerate in an airtight container for up to 3 days; thin with broth or water when reheating as it thickens.

→ Can I add other vegetables?

Yes, diced potatoes or chopped parsley work well to vary flavors and textures.

→ Is this suitable for a gluten-free diet?

Generally yes, but verify canned ham and broth labels to avoid hidden gluten additives.