Ingredients

• 1 Tbsp olive oil, extra virgin   
•   3 rib(s) (medium) uncooked celery, chopped   
•   3 medium uncooked carrot(s), chopped   
•   2 medium uncooked leek(s), white and light green sections, chopped   
•   1 medium uncooked onion(s), chopped   
• 1/4 tsp table salt   
• 2 clove(s) (medium) garlic clove(s), minced   
•   6 oz uncooked Canadian bacon, diced   
•   64 oz reduced-sodium chicken broth   
•   1 pound(s) dry split peas, rinsed and sorted (about 2 1/4 cups)   
• 1 leaf/leaves bay leaf   
• 1 tsp rosemary, fresh, chopped   
• 1/4 tsp black pepper, freshly ground   

Instructions

• In a large stock pot, heat oil over medium-high heat. Add celery, carrots, leeks, onion and salt; cook, stirring often, until softened, about 10 minutes.
• Stir in garlic and bacon; cook, stirring frequently, 1 minute.
• Add broth, peas, bay leaf, rosemary and pepper; bring to a boil over high heat. Reduce heat to low and simmer, uncovered, stirring occasionally, until split peas are softened and soup has thickened, about 1 hour. Remove bay leaf before serving. Yields about 1 1/4 cups per serving.

Notes

• If time is an issue, use a food processor to coarsely chop the vegetables. Just pulse a few times until no large pieces remain.