Return to recipe index
    Split Pea Soup
    6 slices of bacon, diced
    1 medium onion, peeled and diced
    3 carrots, peeled and diced
    2 ribs celery, trimmed and diced
    2 cloves garlic, minced
    1 bag (1 pound) split peas
    4 cups of vegetable broth
    2 tsp rosemary, chopped
    3/4 tsp salt
    1/4 tsp black pepper
    1) Cook bacon until crisp, do not drain.
    2) Add onion, carrots, celery, and garlic to the bacon and cook 5 minutes.
    3) Stir in split peas, broth, 2 cups of water, and rosemary.
    4) Bring to a boil over medium-high heat.
    5) Reduce heat, cover and cook 40 minutes or until the peas are soft.
    6) Season with salt and pepper.