Save It A hearty, comforting soup packed with smoky flavor from bacon and canned ham, perfect for chilly days.
Split pea soup was one of the first soups I mastered on cool fall evenings in my tiny apartment. The addition of canned ham and bacon is a family trick for making it taste rich with very little effort.
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
- 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 and set aside, leaving fat in pot.
- Sauté vegetables:
- Add onion, carrots, and celery to pot. Cook for 5 to 7 minutes, stirring, until softened.
- Add garlic:
- Stir in garlic and cook for 1 minute until fragrant.
- Add remaining 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 and finish:
- Remove bay leaf. Use immersion blender to partially purée the soup for creamier texture or leave chunky. Taste and season with salt and pepper. Serve hot, garnished with reserved bacon.
Save It This soup became a weeknight staple at our house, and my kids always battled over who would get the last scoop of crispy bacon on top.
Serving Suggestions
Serve hot with crusty bread, crackers, or a sprinkle of fresh parsley for color
Variations
Make it vegetarian by omitting ham and bacon and adding smoked paprika. Or stir in diced potatoes for extra heartiness
Nutrition and Allergens
Each serving contains about 350 calories, 11 g fat, 36 g carbohydrates, and 23 g protein. Contains pork and celery; may contain gluten depending on ham and broth labels
Save It This soup is even better the next day, and makes the perfect warm-up on a chilly evening.
Common Questions About Recipes
- → Can I make this soup vegetarian?
Yes, omit the bacon and canned ham and substitute vegetable broth. Adding smoked paprika can introduce a smoky flavor to maintain richness.
- → What texture is ideal for the soup?
The soup can be served creamy by partially blending or left chunky to enjoy the pieces of peas and vegetables, depending on preference.
- → How long should I simmer the peas?
Simmer for about one hour until the split peas are very tender and break down easily, ensuring a rich and thick consistency.
- → Can leftovers be reheated safely?
Yes, leftovers thicken upon cooling. Thin with water or broth before reheating to desired consistency and heat thoroughly.
- → What seasonal vegetables can I add?
Diced potatoes or fresh parsley can be added for extra flavor and texture variations.
- → Is this dish gluten-free?
It can be gluten-free if the canned ham and broth labels confirm no gluten-containing additives.