Split Pea Soup

1. 1

   1. Cook bacon bits in non-stick high-sided casserole pan, do not over cook. Drain all but 2 tablespoons of fat. Remove bacon and keep warm.

2. 2

   2. Use bacon fat to saute onions. carrots, celery and garlic, about 8 minutes. When vegetables are lightly brown and tender, add potatoes, chicken broth and split peas. Season mixture with bay leaves, salt and pepper.

3. 3

   3. Bring to a boil, cover and let boil for approximately one half hour or until peas and vegetables are tender. Stir frequently.

4. 4

   4. Once vegetables and starches are the right consistency, use a potato masher or hand mixer to smooth soup.

5. 5

   Add some of the bacon to the soup, reserve some for garnish.

6. 6

   5. Serve with croutons and sour cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.