Split Pea Soup with Ham & Bacon

Makes 6 servings.


  • 2 1/2 cups split green peas (soaked overnight in cold water)
  • 4 bacon slices
  • 1 large onion, roughly chopped
  • 2 carrots, sliced
  • 1 celery stalk, sliced
  • 2 1/2 cups cold water or low sodium chicken stock
  • 1 sprig of fresh thyme
  • 2 bay leaves
  • 1 large potato, roughly diced
  • ½ lb cooked ham, cubed
  • 1 bay leaf
  • salt and pepper


  • Put the split peas into a bowl, cover with cold water, and leave to soak overnight.
  • Cut the bacon into small pieces. In a large dutch oven, fry the bacon for 4 to 5 minutes or until crisp. Remove from the pan with a slotted spoon to paper towels.
  • Add the onion, carrots, and celery to the fat in the pan and cook for 3 to 4 minutes until the onion is soft but not brown. Return the bacon to the pan with the water.
  • Drain the split peas and add to the pan with the thyme, bay leaves, potato, and ham. Lower the heat, cover, and simmer for 1 hour.
  • Remove the thyme sprig and bay leaves. Season with salt and pepper and serve with toasted croutons on top.