# Components:
→ Meats
01 - 4 ounces bacon, chopped
02 - 1 can (12 ounces) ham, diced, juice reserved 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
# Method:
01 - Cook chopped bacon in a large pot over medium heat until crisp. Remove with a slotted spoon, reserving the fat in the pot.
02 - Add onion, carrots, and celery to the pot. Cook for 5 to 7 minutes, stirring occasionally, until softened.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add split peas, diced ham with reserved juices if available, chicken broth, water, bay leaf, thyme, and black pepper. Stir well.
05 - Bring mixture to a boil, reduce heat to low, cover, and simmer for 1 hour, stirring occasionally, until peas are tender.
06 - Remove bay leaf. Optionally, partially purée with an immersion blender for a creamier texture or leave chunky.
07 - Adjust seasoning by adding salt and pepper as needed.
08 - Ladle soup into bowls and garnish each serving with reserved crispy bacon.
