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

1. Cook bacon in large pot over medium heat for 5 minutes or until bacon is lightly browned.
2. Remove bacon with slotted spoon to paper towels.
3. Add potatoes, carrots and celery to bacon fat in pot; cook 2 minutes, stirring frequently; Add water, chicken broth granules and salt.
4. Bring to boiling.
5. Add split peas and reserved bacon.
6. Reduce heat; simmer until split peas are tender, about 1 hour.
7. 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)