Split Pea Soup with Bacon & Ham

Susan Bickta


I get a craving for split pea soup at least once or twice every Winter. Well, it finally caught up to me and I decided to "throw a batch together". This is the "dump" recipe I just came up with, using some leftover ham and bacon. The buttery croutons I made for the garnish really finish off the soup.

☆☆☆☆☆ 0 votes
10 Min
2 Hr 30 Min
Stove Top


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1 lb
dry green split peas, sorted and rinsed
1 qt
container chicken stock
2 can(s)
chicken broth (14.5 ounces)
2 c
packets ham flavoring (from a 1.41 ounce box)
1/2 tsp
granulated garlic
bay leaves, dried (broken in half)
1 small
onion, chopped
1 small
carrot, thinly sliced
1/2 lb
cooked, smoked ham, diced
8 slice
bacon, crisp cooked and crumbled


4 Tbsp
butter, melted
2 dash(es)
granulated garlic
2 slice
white bread, cut into small cubes

How to Make Split Pea Soup with Bacon & Ham


  • 1For the soup: In a 6-8 quart Dutch oven, combine the rinsed peas, chicken stock, chicken broth, water, ham flavoring, granulated garlic, bay leaves, onion and carrot.
  • 2Cook over medium high heat for 30 minutes or until mixture comes to a boil, stirring often.
  • 3Reduce heat and bring to a simmer. Cook, uncovered, for 1 hour, stirring often, or until peas are tender and starting to break down.
  • 4Add the ham and bacon and cook an additional 1/2 hour. Serve each portion garnished with croutons, if desired.
  • 5To make the croutons: Heat oven to 350 degrees F.
    Combine the melted butter, granulated garlic and bread cubes in a bowl. Transfer to a medium size baking sheet and bake for 15-20 minutes, or until crisp and golden brown, checking and stirring every 5 minutes.
  • 6NOTE: I like my soups thick and chunky. If you prefer a thinner consistency just add another can of chicken broth.

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About Split Pea Soup with Bacon & Ham

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Hashtags: #ham, #bacon, #dried peas

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