Save 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 cold evening after finding a forgotten can of ham in my pantry. The bacon brings extra flavor, and it quickly became one of our go-to winter comfort foods.
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 with a slotted spoon and set aside, keeping fat in the pot.
- Sauté vegetables:
- Add onion, carrots, and celery to the pot. Cook for 5 minutes, stirring occasionally, until vegetables are softened.
- Add garlic:
- Stir in garlic and cook for 1 minute until fragrant.
- Combine ingredients:
- Add split peas, diced canned ham (plus juices), chicken broth, water, bay leaf, thyme, and black pepper. Stir to combine.
- Simmer:
- Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally, until peas are tender.
- Blend and finish:
- Remove bay leaf. Use an immersion blender to partially purée the soup, or leave chunky. Season with more salt and pepper if needed.
- Serve:
- Serve hot, topped with the reserved crispy bacon.
Save This soup is always a hit at our family table, and we love ladling out steaming bowls for everyone after a chilly walk outside.
Serving Suggestions
Enjoy with crusty bread or crackers for a filling meal, or add chopped parsley for a fresh finish.
Variation Ideas
Omit ham and bacon for a vegetarian version; use smoked paprika for that classic smoky essence.
Storage & Reheating
Split pea soup stores well in the fridge for several days. Reheat gently and add liquid if it thickens too much.
Save This soup is especially warming on cold days and makes delicious leftovers for lunch.
Recipe Questions & Answers
- → What type of peas are best for this soup?
Split dried peas are ideal as they soften well during cooking, creating a creamy texture.
- → Can I use fresh ham instead of canned ham?
Yes, fresh ham can be used but may alter the cooking time and flavor intensity slightly.
- → How do I make the soup creamier?
Partially purée the soup with an immersion blender to achieve a creamy yet chunky consistency.
- → Is it possible to prepare a vegetarian version?
Omit ham and bacon, use vegetable broth, and add smoked paprika for a smoky alternative.
- → How should leftovers be stored and reheated?
Store leftovers in the refrigerator and reheat gently, thinning with water or broth if it thickens too much.
- → What garnishes complement this soup?
Crispy bacon bits, chopped parsley, or crusty bread pair well to enhance flavors and texture.