Split Pea Soup With Bacon And Rosemary - cooking recipe

Ingredients

4 bacon, slices chopped
1 small onion, chopped
1 medium leek, sliced (white and pale green parts only)
1 large carrot, peeled, chopped
2 garlic cloves, minced
4 (14 1/2 ounce) cans low sodium chicken broth
1 1/4 cups split peas, rinsed
2 bay leaves
1/2 teaspoon chopped fresh rosemary or 1 teaspoon dried rosemary

Preparation

Saute bacon in heavy large pot over medium-high heat until crisp and brown. Add onion, leek, carrot and garlic and saute 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.