Split Pea Soup with Rosemary

Ingredients

• 6 slices bacon cut into 1 inch pieces
• 2  bay leaves 
• 1 large carrots chopped
• 42 ounce chicken broth canned
• 1 teaspoon rosemary fresh chopped
• 2 cloves garlic minced
• 1.5 cups peas split green
• 1  leek thinly sliced
• 1 small onion chopped

Equipment

• pot

Directions

1. Place bacon in a large pot, and cook over medium heat until crisp. Stir in onion, leek, carrot, and garlic; cook until the vegetables are soft, about 8 minutes.
2. Pour in chicken broth. Stir in split peas, bay leaves, and rosemary. Bring to a boil. Reduce heat to low; cover, and simmer until peas are cooked, about 1 hour, stirring occasionally.