Pea Soup with Bacon
1/4 lb bacon, chopped
2 russet potatoes, peeled and diced
2 carrots, peeled and diced
2 ribs of celery, diced
8 cups of water
2 Tbsp instant chicken broth granules
1/2 tsp salt
1 lb dried split peas, picked over and rinsed
Cook bacon in a large pot over medium heat until bacon is lightly browned. Remove bacon with slotted spoon to paper toweling.
Add potato, carrot, and celery to bacon fat in pot and cook for 2 minutes stirring frequently. Add water, chicken broth granules, and salt. Bring to a boil. Add split peas and reserved bacon. Reduce heat and simmer until split peas are tender, about 1 hour. If soup gets too thick, add more water as needed.
My hubby and I love this recipe. It always takes me back to when I first started making it -when we were just married living in Heidelberg, Germany. Ahh. . . sweet memories:)
Thanks for stopping by and God bless.
Rejoice always, pray without ceasing, in everything give thanks;
for this is the will of God in Christ Jesus for you.
1 Thel 5:16-18