Comforting soup with smoky bacon, ham, split peas & vegetables, perfect for chilly days.
# What You'll Need:
→ Meats
01 - 4 ounces chopped bacon
02 - 1 (12-ounce) can diced ham, with 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 - ½ teaspoon black pepper
13 - Salt, to taste
# Directions:
01 - In a large pot or Dutch oven over medium heat, cook the chopped bacon until crisp. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
02 - Add onion, carrots, and celery to the pot. Sauté for 5 to 7 minutes, stirring occasionally, until vegetables are softened.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add rinsed split peas, diced canned ham with reserved juices if available, chicken broth, water, bay leaf, dried thyme, and black pepper. Stir thoroughly to combine.
05 - Bring the mixture to a boil, then reduce heat to low. Cover partially and simmer for 1 hour, stirring occasionally until the peas are very tender.
06 - Remove the bay leaf. Optionally, use an immersion blender to partially purée the soup for a creamier texture or leave it chunky as preferred.
07 - Adjust seasoning with additional salt and pepper as needed. Serve hot, garnished with the reserved crispy bacon.
