- 1/2 lb. bacon
- 3 carrots, chopped
- 3 celery stalks, chopped
- 1 onion, chopped
- 3 garlic cloves, chopped
- 5 cups vegetable or chicken broth
- 2 cups split peas (about 12oz.)
- 1 tsp. salt (if using homemade broth)
In large pot, cook bacon to desired crispiness. Remove to a paper towel lined plate with a slotted spoon, leaving bacon grease in the pot. Add carrots, celery, and onion to the bacon grease and saute until slightly soft, about 5 minutes. Add garlic and cook for 1 more minute until fragrant. Add remaining ingredients. Heat to a boil, then lower to medium low heat and simmer for 25-30 minutes, until peas are tender.
Blend with an immersion blender. Add additional broth or a bit of milk to thin if necessary. Ladle into bowls, and top each serving with crumbled bacon.
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