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Ingredients
6 slices bacon, cut into 1 inch pieces
1 small onion, chopped
1 leek, thinly sliced
1 large carrot, chopped
2 cloves garlic, minced
4 (10.5 ounce) cans chicken broth
1 1/2 cups green split peas
2 bay leaves
1 teaspoon chopped fresh rosemary
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Instructions
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. |