Ingredients:
1/4 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
1/2 teaspoon salt
1 lb dried split peas, picked over and rinsed
Directions:
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.
Servings: 6
Time preparation: 10 min.
Time total: 70 min.