Ingredients
- 1 package (12 ounce) thick cut bacon slices (can be turkey bacon)
- 1 medium onion, chopped
- 1 large carrot, peeled and chopped
- 1 celery stalk, washed and chopped
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 6 large cloves garlic, minced
- 2 cups dried green split peas
- 4 cups stock (vegetable or chicken)
- 4 cups water
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1 large bay leaf
- Salt and pepper to taste
How to Make
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Step 1: In a large heavy pot over medium high heat cook the bacon slices until crisp. Remove them to a plate. Drain some fat but leave a fair amount in the pot.
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Step 2: Add the onions, celery and carrots and saute for a couple of minutes in the bacon fat. Add garlic; saute 1 minute.
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Step 3: Add the peas, thyme, rosemary, bay leaf, water and stock. Bring to a boil, then lower the heat to a simmer and cook until peas and vegetables are soft, stirring occasionally. Season with salt and pepper.
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Step 4: Serve or puree the soup with immersion blender. Serve with the crumbled bacon on top. A spoon full of sour cream, or olive oil.
We hope you enjoy this recipe!
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