Save A hearty, comforting soup packed with smoky flavor from bacon and canned ham, perfect for chilly days.
I started making split pea soup with canned ham for family dinners, especially on chilly evenings when everyone craves something cozy. The combination of tender split peas and savory meats brings back memories of warming up after a long day.
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 fat in the pot.
- Sauté vegetables:
- Add onion, carrots, and celery to the pot. Cook for 5 to 7 minutes, stirring occasionally, until vegetables are 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, 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:
- Taste and season with additional salt and pepper as needed.
- Serve:
- Serve hot, garnished with the reserved crispy bacon.
Save This soup is always a family favorite, especially when served with crusty bread around the table. Everyone loves customizing their bowl with extra bacon or fresh parsley.
Serving Suggestions
Pair the soup with gluten-free crackers, a green salad, or warm bread to make a complete meal.
Variations
For a vegetarian version, omit the bacon and ham and use smoked paprika and vegetable broth for a similar flavor.
Storage Tips
Refrigerate leftovers in a covered container for up to 4 days. The soup will thicken, so add water or broth when reheating to reach your desired consistency.
Save This split pea soup brings smoky comfort to chilly evenings and is simple enough to enjoy all week long.
Recipe Help
- → Can I make this soup vegetarian?
Yes, omit the bacon and ham and use vegetable broth. Adding smoked paprika can help retain a smoky depth.
- → How do I achieve a creamy texture?
Use an immersion blender to partially purée the soup after cooking. Alternatively, leave it chunky for more texture.
- → What is the best way to store leftovers?
Refrigerate in an airtight container. The soup thickens as it cools; thin with water or broth when reheating.
- → Can I add other vegetables?
Yes, diced potatoes or chopped parsley make great additions to vary flavor and texture.
- → Is this dish gluten-free?
It can be, if the canned ham and broth are carefully selected for gluten-free labels.