1. Place the bacon in a large pot. Set the pot over medium-high heat and cook, stirring occasionally, until the bacon crisps and fat is rendered, about 7 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate, reserving 2 to 4 tablespoons of fat in the pot.

2. Add the onion, celery, and carrots to the bacon fat and cook, using a wooden spoon to scrape any browned bits from the bottom, until just softened, about 5 minutes. (If the vegetables begin to brown too quickly, add 2 to 3 tablespoons of the chicken stock). Add the garlic and cook, stirring often, until fragrant, about another 2 minutes.

3. Add the chicken stock, split peas, thyme, and paprika. Increase the heat to high and bring to a boil, then reduce the heat to medium-low. Cover and simmer, stirring occasionally, until peas are very tender, about 45 minutes. For a creamier soup transfer ⅓ of the soup to a blender or use an immersion blender to blend until smooth. Return the blended soup to the pot.

4. Stir in the ham and bacon and season with salt and pepper to taste.

5. Ladle the soup into bowls. Top with parsley, if using, and serve.

For an Instant Pot:

1. Set Instant Pot to sauté and add the bacon. Cook, stirring occasionally, until the bacon is crisp and fat is rendered, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate, reserving 2 to 4 tablespoons of fat in the pot.

2. Add the onion, celery, and carrots to the bacon fat and cook until just softened, 5 to 6 minutes. Add the garlic and cook for another 2 minutes.

3. Stir in the chicken stock, peas, thyme, paprika, salt, and pepper. Cover and secure the lid with the valve set to seal.

4. Using the pressure cook setting, cook for 20 minutes. Allow the steam to release naturally for 10 minutes, then open the valve to manually release the remaining steam.

5. For a creamier soup transfer ⅓ of the soup to a blender or use an immersion blender to blend until smooth. Return the blended soup to the pot.

6. Stir in the ham and bacon and season with salt and pepper to taste. Ladle the soup into bowls. Top with Parsley, if using, and serve.

For a slow cooker:

1. Place the bacon in a large skillet. Set the skillet over medium heat and cook, stirring occasionally, until the bacon crisps and the fat is rendered, 8 to 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate, reserving 2 to 4 tablespoons of fat in the pan.

2. Add the onion, celery, and carrots to the bacon fat and cook until just softened, 5 to 6 minutes. Add the garlic and cook for another 2 minutes. Carefully transfer vegetables to the slow cooker.

3. Stir in just 7 cups chicken stock, peas, thyme, paprika, salt, and pepper.

4. Cook on HIGH for 6 hours or LOW for 8 hours.

5. For a creamier soup transfer 1/2 of the soup to a blender or use an immersion blender to blend until smooth. Return the blended soup to the pot.

6. Stir in the ham and bacon and season with salt and pepper to taste. Ladle the soup into bowls. Top with Parmesan, if using, and serve.