Split Pea Soup with Rosemary

as a kid, i did not like peas.  i hated them.  i was not a picky eater, but peas were definitely on the "do not eat" list.  and split pea soup?  seriously?  no thank you.

and then something happened: i realized that really i just didn't like CANNED peas.  frozen peas are fabulous!  i love them!  and then something else happened: during a hormone-induced weird pregnancy craving...all i wanted was split pea soup.  i found this recipe.  i love it.  i've made it for my mom before and she liked it.  kaia used to like it before she was FOUR and was not so opinionated about FOODS BEING MIXED TOGETHER.  layla scarfed it down.

more water/chicken broth can be added to thin the soup to desired consistency.

Split Pea Soup with Rosemary
6 servings

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

1. 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.

my notes:
i usually only use 4 slices bacon because it's really rich with 6 and it seems unnecessary.
i don't buy fresh rosemary just for this and it's good with dried if i don't have fresh on hand.
leek can be replaced with celery if desired.


unfortunately, there is no way to make split pea soup look appetizing!