Pea Soup with Bacon
- 14 lb bacon, chopped
- 2 russet potatoes, peeled and diced
- 2 carrots, peeled and diced
- 2 celery ribs, diced
- 8 cups water
- 2 tablespoons instant chicken bouillon granules
- 12 teaspoon salt
- 1 lb dried split peas, picked over and rinsed
- Cook bacon in large pot over medium heat for 5 minutes or until bacon is lightly browned.
- Remove bacon with slotted spoon to paper towels.
- Add potatoes, carrots and celery to bacon fat in pot; cook 2 minutes, stirring frequently; Add water, chicken broth granules and salt.
- Bring to boiling.
- Add split peas and reserved bacon.
- Reduce heat; simmer until split peas are tender, about 1 hour.
- If soup gets too thick, add more water as needed.
bacon, russet potatoes, carrots, celery, water, instant chicken, salt, peas
Taken from www.food.com/recipe/pea-soup-with-bacon-74749 (may not work)