Smoky, hearty split pea soup with bacon, ham, and aromatic vegetables, perfect for cold weather.
# Components:
→ Meats
01 - 4 ounces bacon, chopped
02 - 12-ounce 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 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 - 1/2 teaspoon black pepper
13 - Salt, to taste
# Directions:
01 - Cook chopped bacon in a large pot over medium heat until crisp. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
02 - Add chopped onion, diced carrots, and celery to the bacon fat. Cook for 5 to 7 minutes, stirring occasionally, until vegetables soften.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Incorporate rinsed split peas, diced canned ham with reserved juices if available, chicken broth, water, bay leaf, dried thyme, and black pepper. Stir to blend evenly.
05 - Bring mixture to a boil, then reduce heat to low. Cover and simmer gently for 1 hour, stirring occasionally, until split peas become very tender.
06 - Remove bay leaf. Use an immersion blender to partially purée the soup for a creamier consistency, or leave it chunky according to preference.
07 - Adjust seasoning with salt and additional black pepper as needed.
08 - Ladle soup into bowls and garnish with reserved crispy bacon pieces. Serve immediately.
