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.

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10 Min
2 Hr 30 Min
Stove Top



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


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.

About Split Pea Soup with Bacon & Ham

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