The rosemary adds a distinctive flavor to this wonderful soup.
Ingredients
- slices bacon, cut into 1 inch pieces: 6 piece
- onion: 1 piece (chopped)
- leek: 1 piece (sliced)
- carrot: 1 piece (chopped)
- garlic: 2 clove (minced)
- chicken broth: 4 cans (10.5 ounce cans)
- ½ cups green split peas: 1 piece
- bay leaves: 2 piece
- fresh rosemary: 1 tsp (chopped)
Metric Conversion
Stages of cooking
-
Place bacon in a large pot, and cook over medium heat until crisp. Stir in onion, leek, carrot, and garlic; cook until the vegetables are soft, about 8 minutes. Pour in chicken broth. Stir in split peas, bay leaves, and rosemary. Bring to a boil. Reduce heat to low; cover, and simmer until peas are cooked, about 1 hour, stirring occasionally.
