# Components:
→ Meats
01 - 4 oz chopped bacon
02 - 1 can (12 oz) diced canned ham, reserve juices 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 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
# Directions:
01 - 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 the rendered fat in the pot.
02 - Add chopped onion, diced carrots, and celery to the pot. Cook 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 blend ingredients evenly.
05 - Bring the mixture to a boil, reduce heat to low, cover, and simmer for 1 hour. Stir occasionally until split peas are tender.
06 - Remove bay leaf. Optionally, use an immersion blender to partially purée soup for a creamier consistency or leave it chunky as preferred.
07 - Adjust seasoning with salt and additional black pepper to taste.
08 - Ladle soup into bowls and garnish with the reserved crispy bacon. Serve hot.
