# Components:
→ Meats
01 - 4 ounces chopped bacon
02 - 1 can (12 ounces) diced canned ham, juices reserved if possible
→ 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
# Directions:
01 - Cook chopped bacon over medium heat in a large pot until crisp. Remove with a slotted spoon and set aside, leaving fat in the pot.
02 - Add onion, carrots, and celery to the bacon fat. Cook, stirring occasionally, for 5 to 7 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add rinsed split peas, diced canned ham with reserved juices if available, chicken broth, water, bay leaf, dried thyme, and black pepper to the pot. Stir well to combine.
05 - Bring to a boil, then reduce heat to low and cover. Simmer gently 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, or leave it chunky based on preference.
07 - Adjust seasoning with additional salt and pepper as needed.
08 - Ladle hot soup into bowls and garnish with reserved crispy bacon.
