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Split Pea with Bacon

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Rate this recipe 4.7/5 (3 Votes)

Ingredients

  • 6 slices mushroom or eggplant bacon, diced
  • 1 med onion, peeled diced
  • 3 carrots, peeled diced
  • 2 ribs celery, trimmed diced
  • 2 cloves garlic, minced
  • 1 bag (1lb) green split peas
  • 1 box (32 oz) veggie broth
  • 2 tsp fresh chopped rosemary
  • 3/4 tsp salt
  • 1/4 tsp pepper

Details

Preparation

Step 1

Add onions, carrots, celery and garlic in large pot. Cook until softened.

Stir in split peas, broth, 2 cups water and rosemary. Bring to a boil over med-high heat. Reduce heat, cover and cook 40 minutes or until peas are softened. Season with salt and pepper.

Pour soup into bowls and top with reserved bacon.

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