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
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.
You'll also love
-
Texan Chilli Beef and Bean Filo Pie 4.7/5 (3 Votes) -
Lemon and Dill Chicken 4.7/5 (3 Votes)
You'll also love
-
Chorizo, Chicken & Shrimp Faux... 4.7/5 (3 Votes) -
Sunday Pork Roast 4.5/5 (4 Votes)