Save A hearty, comforting soup packed with smoky flavor from bacon and canned ham, perfect for chilly days.
I first made this split pea soup on a cold evening when we wanted something filling but didn't have hours to cook. The combination of bacon and ham made it incredibly satisfying without much effort.
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
- Dried split peas: 1 lb (450 g), rinsed and sorted
- Low-sodium chicken broth: 6 cups (1.4 L)
- Water: 2 cups (480 ml)
- Bay leaf: 1
- Dried thyme: 1 tsp
- Black pepper: 1/2 tsp
- Salt: to taste
Instructions
- Cook bacon:
- In a large pot or Dutch oven, cook the 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 to the pot. Cook for 5 & 7 minutes, stirring occasionally, until vegetables are softened.
- Add garlic:
- Stir in garlic and cook for 1 minute until fragrant.
- Add remaining 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.
- Blend (optional):
- Remove bay leaf. Use an immersion blender to partially purée the soup for a creamier texture, if desired, or leave chunky.
- Adjust seasoning:
- Taste and season with additional salt and pepper as needed.
- Serve:
- Serve hot, garnished with the reserved crispy bacon.
Save 
Save This soup has become a staple for our family soup nights, especially after winter walks. The kids love how hearty it is, and it brings everyone together around the table.
Variations and Substitutions
Change it up by using turkey bacon or smoked sausage instead. Add diced potatoes or sprinkle with fresh parsley for more texture and color.
Serving Suggestions
Serve the soup with crusty bread or crackers. A simple salad makes a perfect pairing for a balanced meal.
Storage and Reheating
Refrigerate leftovers up to 4 days or freeze for up to 3 months. Always reheat gently and thin with extra water or broth for best consistency.
Save 
Save This split pea soup with ham and bacon brings warmth and savory satisfaction in every bowl. You can easily customize it for different tastes or dietary needs.
Recipe FAQ
- → Can I make this soup vegetarian?
Yes, omit bacon and ham, and replace chicken broth with vegetable broth. Adding smoked paprika helps retain a smoky flavor.
- → How do I achieve a creamy texture?
Use an immersion blender to partially puree the soup after cooking. Leave some chunks for texture, or blend fully if preferred.
- → Is canned ham necessary for flavor?
Canned ham adds a smoky, savory depth but you can adjust seasoning or use other pork products as alternatives.
- → What side dishes complement this dish?
Crusty bread or crackers pair well, adding crunch to the smooth, hearty soup.
- → How do leftovers hold up?
Leftovers thicken when cooled. Thin with water or broth during reheating to restore the desired consistency.