A smoky, comforting soup with split peas, smoky bacon, and savory canned ham for chilly days.
# What You Need:
→ Meats
01 - 4 ounces chopped bacon
02 - 1 can (12 ounces) diced canned ham, juices reserved if possible
→ Vegetables
03 - 1 medium onion, finely chopped
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 2 cloves garlic, minced
→ Legumes
07 - 1 pound dried split peas, rinsed and sorted
→ Liquids
08 - 6 cups low-sodium chicken broth
09 - 2 cups water
→ Seasonings
10 - 1 bay leaf
11 - 1 teaspoon dried thyme
12 - 1/2 teaspoon black pepper
13 - Salt, to taste
# How to Make:
01 - Cook the chopped bacon in a large pot over medium heat until crisp. Remove with a slotted spoon and set aside, leaving the drippings in the pot.
02 - Add onion, carrots, and celery to the pot. Sauté for 5 to 7 minutes, stirring occasionally, until softened.
03 - Stir in minced garlic and cook for 1 minute until aromatic.
04 - Add split peas, diced canned ham along with reserved juices if available, chicken broth, water, bay leaf, dried thyme, and black pepper. Stir to blend.
05 - Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally, until the peas are tender.
06 - Discard the bay leaf. Optionally, use an immersion blender to partially purée the soup for a smoother consistency or leave as is for chunkier texture.
07 - Adjust seasoning with salt and additional pepper to taste. Serve hot, garnished with the reserved crispy bacon.
