Split Pea Soup(With Rye Croutons) - cooking recipe

Ingredients

2 teaspoons olive oil
2 carrots, diced
1 onion, chopped
1 all-purpose potato, peeled and diced
1 sweet potato, peeled and diced
2 cloves garlic, minced
6 cups reduced-sodium chicken broth
1 cup dried green split peas, rinsed
freshly ground black pepper to taste
4 slices bacon

Preparation

In a dutch oven or large pot, heat oil over medium heat.
Add carrots, onion, potato, sweet potato and garlic.
Cook, stirring until softened, about 3 minutes.
Add broth and split peas.
Bring to a boil.
Reduce heat to low and simmer, partially covered, until vegetables are tender and peas have broken down, about 40 minutes. Season with pepper.
Meanwhile, in a small skillet, cook bacon until crisp, 3 to 5 minutes.
Transfer to a plate lined with a paper towel.
Ladle soup into bowls and garnish with bacon and croutons.