8 strips of bacon, chopped
1 medium onion, chopped
2 ribs of celery, finely chopped
2 carrots, finely chopped
1 quart of water
1 quart of chicken broth
1 package of dried split peas (16 ounces)
2 bay leaves
¼ teaspoon thyme
¼ teaspoon cumin
Salt to taste
Ground black pepper to taste
In a large stock pot or Dutch oven over medium heat, sauté bacon, onion, celery and carrots in the grease rendered by the bacon until the onions are soft, but not browned and the bacon is fully cooked.
Add water, chicken broth, peas, bay leaves, thyme and cumin, cover bring to a simmer and cook, stirring occasionally, for 2 ½ to 3 hours or until peas are soft. Season with salt and pepper to taste, remove bay leaves and serve.
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