Split Pea Soup


  • 4 bacon strips, diced
  • 8 cups water
  • 2 cups split peas
  • 2 carrots, chopped
  • 2 celery ribs, chopped
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon dried dill or thyme
  • Fresh parsley
  • Salt and pepper to taste

In a large pot, cook bacon until just crisp. Deglaze with water; add peas. Bring to a boil. Reduce heat. Cover and simmer for 1 hour. Add the veggies, garlic and dill or thyme. Simmer, uncovered for 45-60 minutes. Add parsley and salt and pepper to taste.

Yield: about 6 cups.

To make without bacon, saute veggies in safe oil until tender. Deglaze (add) water and peas. Continue with recipe directions.


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