Split Pea Soup With Bacon and Rosemary

• Total Time: 1 hrs 15 mins
• Prep Time: 0 mins
• Cook Time: 1 hrs 15 mins

Ingredients:

Servings: 6

• 4 bacon, slices chopped
• 1 small onion, chopped
• 1 medium leek, sliced (white and pale green parts only)
• 1 large carrot, peeled, chopped
• 2 garlic cloves, minced
• 4 (14 1/2 ounce) cans low sodium chicken broth
• 1 1/4 cups split peas, rinsed
• 2 bay leaves
• 1/2 teaspoon chopped fresh rosemary or 1 teaspoon dried rosemary

Directions:

1. Sauté bacon in heavy large pot over medium-high heat until crisp and brown. Add onion, leek, carrot and garlic and sauté until vegetables begin to soften, about 6 minutes. Add broth, peas, bay leaves and rosemary and bring soup to boil. Reduce heat to medium-low, cover and simmer until peas are tender, stirring occasionally, about 1 hour. Season soup to taste with salt and pepper.