# Components:
→ Meats
01 - 4 oz chopped bacon
02 - 12 oz 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 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 - ½ tsp black pepper
13 - Salt, to taste
# Directions:
01 - Cook chopped bacon over medium heat until crisp. Remove with slotted spoon and set aside, leaving fat in pot.
02 - Add onion, carrots, and celery to pot. Cook 5 to 7 minutes, stirring occasionally, until softened.
03 - Stir in minced garlic and cook 1 minute until fragrant.
04 - Add split peas, diced ham with reserved juices if possible, chicken broth, water, bay leaf, thyme, and black pepper. Stir to incorporate.
05 - Bring to boil, reduce heat to low. Cover and simmer for 1 hour, stirring occasionally, until peas are very tender.
06 - Remove bay leaf. Using immersion blender, partially purée soup for creamier texture or leave chunky, as preferred.
07 - Adjust seasoning with salt and pepper as needed.
08 - Ladle soup into bowls and garnish with reserved crispy bacon.
