# What You Need:
→ Meats
01 - 4 oz chopped bacon
02 - 1 can (12 oz) 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 garlic cloves, minced
→ Legumes
07 - 1 lb rinsed and sorted dried split peas
→ Liquids
08 - 6 cups low-sodium chicken broth
09 - 2 cups water
→ Seasonings
10 - 1 bay leaf
11 - 1 tsp dried thyme
12 - 1/2 tsp black pepper
13 - Salt to taste
# Step-by-Step Directions:
01 - Cook chopped bacon over medium heat in a large pot or Dutch oven until crisp. Remove with a slotted spoon and set aside, leaving rendered fat in the pot.
02 - Add chopped onion, diced carrots, and celery to the pot. Sauté 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 with reserved juices if available, chicken broth, water, bay leaf, dried thyme, and black pepper. Stir to incorporate.
05 - Bring mixture to a boil, reduce heat to low, cover, and simmer for 1 hour, stirring occasionally until the peas are very tender.
06 - Remove and discard bay leaf. Partially purée the soup using an immersion blender to achieve desired creaminess, or leave it chunky.
07 - Adjust seasoning with additional salt and pepper as needed. Serve hot, garnished with reserved crispy bacon.
