Save A hearty, comforting soup packed with smoky flavor from bacon and canned ham, perfect for chilly days.
This recipe became a household favorite when I needed something warming during a snowy week. Using canned ham meant less prep, and bacon always makes everyone smile in my kitchen. The soup is especially popular for Sunday lunches — comfort in every bowl.
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
- Thyme: 1 tsp, dried
- Black pepper: 1/2 tsp
- Salt: To taste
Instructions
- Cook bacon:
- In a large pot, cook chopped bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
- Sauté vegetables:
- Add onion, carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until 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, reduce heat to low. Cover and simmer for 1 hour, stirring occasionally, until peas are very tender.
- Blend (optional):
- Remove bay leaf. Use immersion blender to partially purée for creamier texture or leave chunky.
- Season soup:
- Taste and add salt and pepper as needed.
- Serve:
- Serve hot, garnished with reserved crispy bacon.
Save 
Save This split pea soup brings back memories of cozy evenings with the family, sharing laughter and warm conversation around the kitchen table. Even picky eaters go for seconds when bacon is involved.
Serving Suggestions
Pair your soup with crusty bread or crackers for a complete meal. For extra richness, sprinkle chopped parsley or a drizzle of olive oil before serving.
Ingredient Substitutions
For a vegetarian version, omit ham and bacon. Use vegetable broth and add smoked paprika for a hint of smoky flavor.
Storage Tips
Store leftovers in airtight containers for up to 4 days in the refrigerator. Thin with water when reheating to restore soup’s creamy texture.
Save 
Save This soup is perfect for prepping ahead and freezes beautifully. Enjoy every comforting spoonful!
Recipe Questions
- → Can I make this without ham and bacon?
Yes, omit the meats and use vegetable broth instead for a vegetarian version. Adding smoked paprika can help retain the smoky flavor.
- → How do I achieve a creamy texture?
Use an immersion blender to partially puree the soup after cooking. This creates a smooth, creamy consistency while still keeping some texture.
- → What cooking time ensures tender split peas?
Simmering the soup for about one hour allows the peas to soften fully and release their flavors, producing a rich, hearty broth.
- → Is this soup gluten-free?
It can be gluten-free if you check that the canned ham and broth contain no gluten additives. Always verify ingredient labels carefully.
- → How can leftovers be reheated without thickening too much?
Leftovers tend to thicken as they cool. Thin by adding water or broth when reheating to reach the desired consistency.
- → What side dishes pair well with this dish?
Crusty bread or crackers complement the soup perfectly, adding texture and balance to the meal.