Save to Pinterest 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 blustery weekend when I wanted something hearty but fast. Canned ham saves prep time while adding tons of flavor, and the bacon bits always disappear first!
Ingredients
- Meats: 4 oz (115 g) bacon, chopped; 1 (12 oz/340 g) can ham, diced (reserve juices if possible)
- Vegetables: 1 medium onion, finely chopped; 2 medium carrots, diced; 2 celery stalks, diced; 2 cloves garlic, minced
- Legumes: 1 lb (450 g) dried split peas, rinsed and sorted
- Liquids: 6 cups (1.4 L) low-sodium chicken broth; 2 cups (480 ml) water
- Seasonings: 1 bay leaf; 1 tsp dried thyme; 1/2 tsp black pepper; Salt, to taste
Instructions
- Prepare 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.
- Cook 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 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.
- Finish Texture:
- Remove bay leaf. Use an immersion blender to partially purée the soup for a creamier texture, if desired, or leave chunky.
- Final Seasoning:
- Taste and season with additional salt and pepper as needed.
- Serve:
- Serve hot, garnished with the reserved crispy bacon.
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Save to Pinterest This soup always reminds me of snowy evenings in my parents' kitchen with everyone crowding around the stove eager for a taste.
Recipe Variations
Try swapping the ham for smoked turkey or adding a splash of liquid smoke if you want a deeper flavor twist.
Serving Suggestions
Offer bowls with extra bacon bits and serve with crusty bread or crackers for dipping.
Storage and Reheating
Store leftovers in an airtight container in the fridge up to 4 days. Reheat gently and add a bit of broth or water to reach your preferred consistency.
Save to Pinterest 
Save to Pinterest This satisfying split pea soup is wonderfully rich and smoky, and it tastes even better the next day.
Common Recipe Questions
- → Can I make this soup vegetarian?
Yes, omit bacon and canned ham and use vegetable broth instead. Adding smoked paprika can help replicate the smoky flavor.
- → How can I adjust the texture of the soup?
Use an immersion blender to partially purée the soup for creaminess or leave it chunky to keep more texture.
- → What is the best way to reheat leftovers?
Reheat gently on the stove and add water or broth if the soup has thickened too much after cooling.
- → Can I add other vegetables to this soup?
Yes, diced potatoes or chopped parsley can be added for variation and extra flavor.
- → Are there any allergen concerns?
This dish contains pork and celery. Check canned ham and broth labels for gluten if allergen sensitivity is a concern.