# What You'll Need:
→ Meats
01 - 4 oz bacon, chopped
02 - 1 can (12 oz) canned ham, diced, 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 lb 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 tsp dried thyme
12 - 1/2 tsp black pepper
13 - Salt, to taste
# How to Make It:
01 - Cook chopped bacon in a large pot over medium heat until crisp. Remove bacon with slotted spoon and set aside, leaving fat in pot.
02 - Add onion, carrots, and celery to pot. Sauté for 5 to 7 minutes until vegetables soften, stirring occasionally.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add split peas, diced canned ham with juices, chicken broth, water, bay leaf, thyme, and black pepper. Stir well to combine.
05 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally, until peas are very tender.
06 - Remove bay leaf. Use an immersion blender to partially purée for creaminess if desired, or leave chunky. Season with salt and pepper to taste.
07 - Serve hot, garnished with reserved crispy bacon.
