# What You’ll Need:
→ Meats
01 - 4 oz chopped bacon
02 - 12 oz canned ham, diced, juices reserved 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 dried split peas, rinsed and sorted
→ 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
# How-To:
01 - Cook chopped bacon over medium heat in a large pot until crisp; remove with a slotted spoon, leaving fat in pot.
02 - Add onion, carrots, and celery to the pot; cook 5–7 minutes until softened, stirring occasionally.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add split peas, diced ham along with reserved juices, chicken broth, water, bay leaf, thyme, and black pepper; stir to incorporate.
05 - Bring mixture to a boil, reduce heat to low, cover, and simmer for 1 hour until peas are tender, stirring occasionally.
06 - Remove bay leaf; partially blend soup with immersion blender for creaminess if desired; season with salt and pepper to taste.
07 - Ladle soup into bowls and garnish with reserved crispy bacon; serve hot.
