# What you'll need:
→ Meats
01 - 4 oz bacon, chopped
02 - 1 (12 oz) can ham, diced, juices reserved if available
→ 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
# Method:
01 - In a large pot or Dutch oven, cook the chopped bacon 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. Cook for 5 to 7 minutes, stirring occasionally, until vegetables soften.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add rinsed split peas, diced canned ham with reserved juices if possible, chicken broth, water, bay leaf, thyme, and black pepper. Stir thoroughly to combine.
05 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally, until split peas are very tender.
06 - Remove bay leaf. Optionally, use an immersion blender to partially purée the soup for a creamier consistency, or leave it chunky as preferred.
07 - Taste and adjust salt and pepper as needed. Serve hot garnished with the reserved crispy bacon.
