Save to Pinterest A hearty, comforting soup packed with smoky flavor from bacon and canned ham, perfect for chilly days.
This split pea soup was a regular staple on chilly weekends in my house, especially when we wanted something filling but fuss-free. Using canned ham and bacon adds tons of flavor without needing to fuss over a ham bone.
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
- Start with bacon:
- In a large pot or Dutch oven, cook chopped bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving fat in the pot.
- Cook the 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.
- Combine soup ingredients:
- Add split peas, diced canned ham (plus juices if possible), 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 very tender.
- Purée (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 reserved crispy bacon.
Save to Pinterest The first time my kids tried this soup, they giggled at the bright green color but quickly asked for seconds. Now it's a comfort food tradition every winter.
Variations
Omit ham and bacon for a vegetarian version, swap in vegetable broth, and add smoked paprika for a hint of depth. Diced potatoes or chopped parsley are tasty additions.
Serving Suggestions
Serve this soup hot with crusty bread or crackers for extra texture. A side salad or roasted root vegetables pairs nicely.
Allergen & Nutrition Info
This soup contains pork (bacon, ham) and celery, and may contain gluten if canned ham or broth contains additives: always check labels. Each serving has about 350 calories, 11 g fat, 36 g carbs, and 23 g protein.
Save to Pinterest This soup makes for reliable leftovers that taste even better the next day. Enjoy warm bowls all winter long!
Common Recipe Questions
- → What is the best way to cook bacon for this soup?
Cook bacon over medium heat until crisp, then remove and set aside. Use the rendered bacon fat to sauté the vegetables, which adds depth to the flavor.
- → Can I use fresh peas instead of dried split peas?
Dried split peas break down during cooking for a creamy texture. Fresh peas will remain firmer and change the soup’s consistency.
- → How can I make the soup thicker or creamier?
After cooking, use an immersion blender to partially purée the soup, creating a creamier texture while leaving some chunks for heartiness.
- → Is it possible to prepare this dish without meat?
Yes, omit bacon and ham and substitute chicken broth with vegetable broth. Adding smoked paprika can replicate the smoky depth.
- → What are some suitable garnishes or sides for this dish?
Serving with crusty bread or crackers complements the soup nicely, and garnishing with crispy bacon pieces adds texture and flavor.
- → How long should I simmer the split peas for optimal tenderness?
Simmer the split peas for about one hour until they become very tender, stirring occasionally to prevent sticking.