- 4 bacon slices, chopped
- 1 small onion, chopped
- 1 medium leek (white and pale green parts only), sliced
- 1 large carrot, peeled, chopped
- 2 garlic cloves, minced
- 4 14 1/2-ounce cans low-salt chicken broth
- 1 1/4 cups green split peas, rinsed
- 2 bay leaves
- 1/2 teaspoon chopped fresh rosemary or 1 teaspoon dried, crumbled
- Sauté bacon in heavy large pot over medium-high heat until crisp and brown. Add onion, leek, carrot and garlic and sauté until vegetables begin to soften, about 6 minutes. Add broth, peas, bay leaves and rosemary and bring soup to boil. Reduce heat to medium-low, cover and simmer until peas are tender, stirring occasionally, about 1 hour. Season soup to taste with salt and pepper.