Hearty Split Pea Soup with Smoky Ham and Bacon

1. Melt Butter and Cook Onion

In a Dutch oven over medium-high heat, melt the butter. Add the finely chopped onion and a generous half teaspoon of salt. Stir frequently for 3 to 4 minutes until the onion is softened, allowing it to release its natural sweetness and improve the flavor of the soup.

2. Add Garlic

Add the minced garlic and cook for about 30 seconds, just until it becomes fragrant. This brief cooking time ensures the garlic doesn’t burn and turns bitter.

3. Add Water, Ham, Bacon, Split Peas, Thyme, and Bay Leaves

Pour in the water, then add the ham steak (cut into quarters), thick-cut bacon, rinsed split peas, fresh thyme sprigs, and bay leaves. Bring the mixture to a simmer, stirring occasionally to prevent the peas from sticking to the bottom. Once simmering, cover the pot, reduce the heat, and let it all cook together for 45 minutes.

4. Add Carrots and Celery

After 45 minutes, remove the ham steak pieces and set them aside covered to keep warm. Stir in the peeled and chopped carrots and celery, and continue simmering the soup for another 30 minutes.

5. Shred Ham Steak

While the vegetables cook, let the ham steak cool slightly, then shred it using two forks.

6. Remove Thyme, Bay Leaves, and Bacon

Once the vegetables are tender, remove and discard the thyme sprigs, bay leaves, and bacon slices from the soup.

7. Add Shredded Ham

Stir the shredded ham back into the pot and bring the soup back to a simmer.

8. Season and Serve

Season the soup with salt and pepper to taste, ensuring the flavors are balanced. Ladle the soup into bowls and top with Butter Croutons if desired.