Save It A hearty, comforting soup packed with smoky flavor from bacon and canned ham, perfect for chilly days.
I first made this split pea soup on a gray winter afternoon looking for something warming and substantial. The combination of canned ham and crispy bacon really boosted the flavor, and I loved that each bowl got heartier as it sat—my family couldn&t stop asking for refills!
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
- Split peas: 1 lb (450 g) dried, rinsed and sorted
- Low-sodium chicken broth: 6 cups (1.4 L)
- 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 or Dutch oven, cook chopped bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
- Sauté vegetables:
- Add onion, carrots, and celery. Cook for about 5 to 7 minutes, stirring occasionally, until vegetables soften.
- Add garlic:
- Stir in garlic and cook for 1 minute until fragrant.
- Combine main ingredients:
- Add split peas, diced canned ham (plus juices if possible), chicken broth, water, bay leaf, thyme, and black pepper. Stir everything to combine.
- Simmer soup:
- Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally, until peas are very tender.
- Purée and finish:
- Remove bay leaf. For a creamier texture, partially purée the soup with an immersion blender, or leave chunky. Taste and season with additional salt and pepper as needed.
- Serve:
- Serve hot, garnished with reserved crispy bacon.
Save It My kids always look forward to soup night because it means warm bread for dipping and plenty of seconds. This split pea version has become a staple, especially on weekends when everyone is home and the kitchen is filled with that savory aroma for hours.
Recipe Variations
Try adding diced potatoes or chopped parsley for even more texture and freshness in the finished soup. Swap the meats for turkey bacon or veggie sausages if you want a lighter or vegetarian option.
Serving Suggestions
Serve this soup hot with crusty bread or gluten-free crackers for a filling meal. It also pairs well with a simple salad or sliced apples on the side.
Nutritional Information
Per serving: Calories 350, Total Fat 11 g, Carbohydrates 36 g, Protein 23 g. Verify ingredient labels for allergens and gluten-free status.
Save It This split pea soup delivers hearty comfort and just the right amount of smoky flavor for cold nights. It&s sure to satisfy everyone at your table!
Recipe FAQs
- → How can I make the soup creamier?
Use an immersion blender to partially purée the soup, creating a smoother texture while retaining some chunks for heartiness.
- → What can I substitute for canned ham?
Smoked turkey or cooked sausage work well to maintain the smoky, savory flavor if canned ham isn't available.
- → How long should the soup simmer?
Simmer the soup for about 1 hour until the split peas are very tender and starting to break down.
- → Is it possible to make this soup vegetarian?
Omit bacon and ham, then use vegetable broth and add smoked paprika to replicate the smoky notes.
- → Can leftovers be reheated easily?
Yes, leftovers thicken as they cool; simply add water or broth when reheating to reach desired consistency.
- → What side dishes pair well with this soup?
Crusty bread or crackers complement the soup nicely, adding texture and balance.