# Ingredients:
→ Meats
01 - 4 oz chopped bacon
02 - 1 can (12 oz) diced canned ham, reserve 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 rinsed and sorted dried split peas
→ Liquids
08 - 6 cups low-sodium chicken broth
09 - 2 cups water
→ Seasonings
10 - 1 bay leaf
11 - 1 tsp dried thyme
12 - ½ tsp black pepper
13 - Salt to taste
# Instructions:
01 - Cook chopped bacon in a large pot over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving rendered fat in the pot.
02 - Add onion, carrots, and celery to the pot. Cook, stirring occasionally, for 5 to 7 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add rinsed split peas, diced ham with reserved juices if available, chicken broth, water, bay leaf, dried thyme, and black pepper. Stir well to combine.
05 - Bring mixture to a boil, reduce heat to low, cover, and simmer for 1 hour. Stir occasionally until peas are very tender.
06 - Remove bay leaf. Use an immersion blender to partially purée for a creamier texture, or leave the soup chunky as preferred.
07 - Adjust seasoning with additional salt and pepper if needed. Serve hot garnished with reserved crisp bacon.
