Comforting soup featuring smoky bacon, ham, and tender split peas with aromatic vegetables and herbs.
# What you need:
→ Meats
01 - 4 oz chopped bacon
02 - 1 can (12 oz) diced canned ham with reserved juices if available
→ 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 rinsed and sorted dried split peas
→ 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
# Steps to follow:
01 - Cook chopped bacon over medium heat in a large pot until crisp. Remove with slotted spoon and set aside, leaving fat in pot.
02 - Add onion, carrots, and celery to the pot; cook for 5 to 7 minutes until softened, stirring occasionally.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Incorporate split peas, diced canned ham and reserved juices if available, chicken broth, water, bay leaf, dried thyme, and black pepper. Stir thoroughly.
05 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally, until peas are tender.
06 - Remove bay leaf. Use immersion blender to partially purée soup for creaminess, or leave chunky as preferred.
07 - Adjust seasoning with additional salt and pepper if needed.
08 - Ladle soup into bowls and garnish with reserved crispy bacon. Serve hot.
