# Components:
→ Meats
01 - 4 oz chopped bacon
02 - 12 oz canned ham, diced, with reserved 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 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
# Directions:
01 - 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.
02 - Add onion, carrots, and celery to the pot. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables soften.
03 - Stir in the minced garlic and cook for 1 minute until fragrant.
04 - Stir in split peas, diced canned ham with reserved juices if possible, chicken broth, water, bay leaf, thyme, and black pepper until well combined.
05 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally, until peas are very tender.
06 - Remove bay leaf. Use an immersion blender to partially purée the soup for a creamier texture if desired, or leave it chunky.
07 - Taste and adjust salt and pepper as needed.
08 - Serve hot, garnished with the reserved crispy bacon.
