Ingredients
- 1/2 to 3/4 pound bacon (coarsely cubed, use a whole piece/slab of bacon if possible)
- 2 medium onions, chopped
- 4 celery, diced (use the stalks)
- 2 to 3 teaspoons garlic powder
- 1 teaspoon cumin
- 1 teaspoon dried thyme
- 3 cups chicken broth
- 3 cups water (you can use all water or all chicken broth
- 2 large bay leaves
- 1 cup dry green split peas (if you want a thicker soup use 1 1/4 cups)
- 6 carrots, peeled and cut into thirds (or fourths depending on the size)
- 1/2 teaspoon salt, or as you like
- Pepper, as you like
How to Make
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Step 1: In a Dutch oven or large saucepan, cook the bacon cubes until browned. Remove to a plate. Add in onions, celery, garlic powder, cumin and thyme. Saute until soft. About 3-4 minutes.
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Step 2: Add in broth, water, bay leaves and the browned bacon pieces. Bring to a medium boil. Add in dried peas, carrots and salt. Bring back to a boil. Reduce heat to medium-low or low. Simmer covered 1 1/2-2 hours or until the soup it thick. Add in pepper to you liking and more salt if needed. Stir the soup frequently during cooking.
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Step 3: Halway through cooking and if you used the 1 1/4 cups of dried peas and you find the soup is too thick add in a little more water and continue cooking.
We hope you enjoy this recipe!
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