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.
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
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.
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.