Save A hearty, comforting soup packed with smoky flavor from bacon and canned ham, perfect for chilly days.
The first time I made this split pea soup, the aroma of sizzling bacon filled the kitchen and everyone eagerly gathered around the table waiting for bowls of comfort. It's now a go-to recipe for busy weeknights when we crave something warm and wholesome.
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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
- Chicken broth: 6 cups (1.4 L), low-sodium
- Water: 2 cups (480 ml)
- Bay leaf: 1
- Dried thyme: 1 tsp
- Black pepper: 1/2 tsp
- Salt: to taste
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Instructions
- Cook bacon:
- In a large pot, cook chopped bacon over medium heat until crisp. Remove bacon and set aside, leaving fat in the pot.
- Saute vegetables:
- Add onion, carrots, and celery. Cook for 5 to 7 minutes, stirring, until softened.
- Add garlic:
- Stir in garlic and cook for 1 minute until fragrant.
- Combine ingredients:
- Add split peas, canned ham (with juices if possible), broth, water, bay leaf, thyme, and black pepper. Stir well.
- Simmer soup:
- Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally, until peas are tender.
- Blend and season:
- Remove bay leaf. Partially purée with immersion blender for creaminess, if desired, or serve chunky. Taste and season as needed.
- Serve:
- Ladle hot soup into bowls and top with reserved crispy bacon.
Save This soup often brings back memories of chilly evenings when everyone sat together for a bowl of something homemade, and the laughter around the dinner table made everything taste better.
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Recipe Variations
Add diced potatoes or chopped parsley during the last 20 minutes of cooking, or try a vegetarian version by omitting ham and bacon and using smoked paprika for extra depth.
Serving Suggestions
This soup pairs perfectly with slices of crusty bread or crunchy gluten-free crackers for dipping.
Nutritional Info
Each serving provides about 350 calories, 11 g fat, 36 g carbohydrates, and 23 g protein.
Save 
This split pea soup is the ultimate comfort meal for chilly days, loaded with flavor thanks to bacon and ham. Warm up with a bowl and enjoy every spoonful.
Cooking Guide
- → How do I get the best smoky flavor in this soup?
Cooking bacon until crisp and using its fat for sautéing vegetables enhances the smoky depth. Retaining canned ham juices also adds richness.
- → Can I make this soup vegetarian?
Yes, omit bacon and ham, substitute vegetable broth, and add smoked paprika to maintain a smoky profile.
- → Should I puree the soup or leave it chunky?
Partial pureeing with an immersion blender creates a creamier texture, but leaving it chunky gives a rustic bite with vegetable and meat pieces.
- → How can I store leftovers properly?
Cool leftovers before refrigerating. The soup thickens when chilled; thin with water or broth when reheating to preferred consistency.
- → What side dishes complement this soup well?
Crusty bread, crackers, or simple green salads pair nicely to balance the hearty, smoky flavors.
