Save A hearty, comforting soup packed with smoky flavor from bacon and canned ham, perfect for chilly days.
This split pea soup became a staple in my kitchen after one particularly cold evening. The combination of canned ham and crispy bacon adds layers of savory depth that make every spoonful irresistible.
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 or Dutch oven, cook the chopped bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving fat in the pot.
- Sauté vegetables:
- Add onion, carrots, and celery to the pot. Cook for 5–7 minutes, stirring occasionally, until vegetables are softened.
- Add garlic:
- Stir in garlic and cook for 1 minute until fragrant.
- Add remaining ingredients:
- Add split peas, diced canned ham (plus juices if possible), chicken broth, water, bay leaf, thyme, and black pepper. Stir to combine.
- Simmer soup:
- Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally, until peas are very tender.
- Purée (optional):
- Remove bay leaf. Use an immersion blender to partially purée the soup for a creamier texture, if desired, or leave chunky.
- Season and serve:
- Taste and season with additional salt and pepper as needed. Serve hot, garnished with the reserved crispy bacon.
Save This soup is always a hit at family gatherings, with everyone looking forward to the smoky aroma filling the house. Sharing bowls around the table always brings warm smiles and full hearts.
Required Tools
Large pot or Dutch oven, slotted spoon, knife and cutting board, immersion blender (optional)
Allergen Information
Contains pork (bacon, ham) and celery. May contain gluten if ham or broth contains additives, so check labels carefully.
Nutritional Information
Calories: 350 per serving. Total Fat: 11 g. Carbohydrates: 36 g. Protein: 23 g.
Save Soothing and satisfying, this split pea soup will warm you up on any chilly night. Enjoy with a slice of crusty bread for a complete meal.
Recipe FAQs
- → What is the best way to cook the bacon for this soup?
Cook the chopped bacon over medium heat until crisp, then remove with a slotted spoon and reserve the fat for sautéing vegetables, which adds a smoky depth to the soup.
- → Can I use fresh peas instead of dried split peas?
Dried split peas work best for this dish as they break down and thicken the soup while cooking, creating the desired creamy texture. Fresh peas won’t provide the same consistency.
- → How long should the soup simmer for ideal flavor?
Simmering for about one hour allows the peas to soften completely and the flavors of ham, bacon, and seasonings to meld beautifully.
- → Is it necessary to puree the soup?
Pureeing is optional. Blending part of the soup gives it a creamier texture, but leaving it chunky provides a heartier bite.
- → Can this soup be made vegetarian?
Absolutely. Simply omit bacon and ham, substitute vegetable broth, and add smoked paprika to replicate the smoky flavor.