# What You'll Need:
→ Meats
01 - 4 ounces bacon, chopped
02 - 12 ounces canned ham, diced (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 pound 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 teaspoon dried thyme
12 - 1/2 teaspoon black pepper
13 - Salt, to taste
# How to make it:
01 - Cook chopped bacon in a large pot or Dutch oven over medium heat until crisp. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
02 - Add onion, carrots, and celery to the pot. Sauté for 5 to 7 minutes, stirring occasionally, until softened.
03 - Incorporate minced garlic and cook for 1 minute until fragrant.
04 - Add rinsed split peas, diced canned ham along with reserved juices if available, chicken broth, water, bay leaf, dried thyme, and black pepper. Stir until evenly combined.
05 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 60 minutes, stirring occasionally, until peas are thoroughly tender.
06 - Remove bay leaf. Optionally, partially purée soup using an immersion blender for a creamier texture or leave as is for a chunky consistency.
07 - Taste and adjust seasoning with additional salt and pepper as needed. Serve hot garnished with reserved crispy bacon.
