Pin A hearty, comforting soup packed with smoky flavor from bacon and canned ham, perfect for chilly days.
The first time I made this split pea soup was on a blustery evening when my family needed something warm. Using canned ham made it easier and still gave that classic flavor. Bacon crisped in the soup adds just the right touch.
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
- 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 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.
- Soften vegetables:
- Add onion, carrots, and celery to the pot. Cook for 5–7 minutes, stirring occasionally, until vegetables are softened.
- Add garlic:
- Stir in garlic and cook for 1 minute until fragrant.
- Add main ingredients:
- Add split peas, diced canned ham (plus juices if possible), chicken broth, water, bay leaf, thyme, and black pepper. Stir 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 soup (optional):
- Remove bay leaf. Use an immersion blender to partially purée the soup for a creamier texture, if desired, or leave chunky.
- Season and serve:
- Taste and season with additional salt and pepper as needed. Serve hot, garnished with the reserved crispy bacon.
Pin Whenever we enjoy this at home, someone always wants seconds, especially with warm bread on the side. My kids like adding extra bacon on top for crunch.
Variations & Swaps
For a vegetarian soup, skip the ham and bacon, use vegetable broth, and add smoked paprika for a hint of smokiness. Chopped fresh parsley or diced potatoes can be stirred in for more color and flavor.
Allergen & Dietary Info
This soup contains pork (from bacon and ham) and celery. It may contain gluten if canned ham or broth includes additives, so read labels if you are gluten-sensitive.
Serving Suggestions
Split pea soup goes perfectly with crusty bread or crackers. Add a dash of black pepper before serving, or sprinkle with fresh chopped parsley for freshness.
Pin This soup is especially tasty the next day. Stir in a little extra broth and enjoy a cozy bowl for lunch or dinner!
Recipe FAQ
- → What is the best way to cook the bacon?
Cook chopped bacon over medium heat until crisp, then remove with a slotted spoon to preserve the flavorful fat in the pot for sautéing vegetables.
- → Can I make the soup vegetarian?
Yes, omit bacon and ham, use vegetable broth, and add smoked paprika to maintain a smoky taste.
- → How can I achieve a creamy texture?
Use an immersion blender to partially purée the soup for creaminess while leaving some chunky bits for texture.
- → Which vegetables enhance the flavor base?
Onion, carrots, celery, and garlic create a savory aromatic base that complements the legumes and meats.
- → How do leftovers reheat best?
Leftovers tend to thicken; thin with water or broth when reheating to restore desired consistency.
- → Are there any common allergens?
The dish contains pork and celery; gluten may be present depending on canned ham or broth additives.