# Ingredient List:
→ Meats
01 - 4 ounces bacon, chopped
02 - 1 can (12 ounces) ham, diced, juices reserved 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 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
# How-To Steps:
01 - In a large pot or Dutch oven, cook the chopped bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
02 - Add onion, carrots, and celery to the pot and cook for 5 to 7 minutes, stirring occasionally, until softened.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add rinsed split peas, diced canned ham and reserved juices if possible, chicken broth, water, bay leaf, thyme, and black pepper. Stir to incorporate evenly.
05 - Bring mixture to a boil, reduce heat to low, cover, and simmer for 1 hour stirring occasionally until peas are very tender.
06 - Remove bay leaf. Use an immersion blender to partially purée the soup for a creamier consistency if desired, or leave it chunky.
07 - Taste and season with additional salt and pepper as needed.
08 - Serve hot, garnished with the reserved crispy bacon.
