 | | Directions |
- Sort and rinse peas. Put in a large pot with 6 cups water, bring to a boil and reduce heat to maintain a simmer.
- While the peas cook, chop bacon into small pieces and brown in a skillet over medium heat, stirring occasionally. While the bacon cooks, chop onion, carrots and celery, including celery leaves, if available. Add the chopped veggies to bacon and cook, stirring occasionally, until onion softens, about 10 minutes. Add rosemary, turmeric, bay leaves, tomatoes and minced or pressed garlic. Stir in well and cook for several minutes to develop flavors.
- Add bacon-veggie mix to peas and simmer until peas are soft, 10 to 30 minutes, depending on the age of the peas. Taste for seasoning and serve hot. Good with crusty wholegrain bread.
- TIP: To reduce work time, add all ingredients to the pot with the peas and skip the browning steps. The finished soup won't have as rich a flavor, but will still be very good.
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Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 8
Serving Size: 1 cup
|  | | Ingredients | | - | | 3 slices bacon |
| - | | 1 pound yellow split peas (or substitute green split peas) |
| - | | 1 large onion |
| - | | 4 cloves garlic, or to taste |
| - | | 2 carrots |
| - | | 2 stalks celery |
| - | | 1 tablespoon chopped fresh rosemary, or 1 teaspoon dried (or substitute sage or savory) |
| - | | 2 bay leaves |
| - | | 1 teaspoon turmeric |
| - | | 1 28 ounce can tomatoes, or equivalent amount fresh |
| - | | salt and pepper |
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