Split Pea Soup with Bacon, Vegetables and Herbs

Here is a recipe that has been adapted from my new favorite cookbook, The Whole Life Nutrition Cookbook, by Alissa Segersten and Tom Malterre. I have enjoyed all of the recipes that I have made so far and have a long list of ones that I will make soon.

Serves 6-8

2 cups split peas, rinsed and drained
5 1/2 cups water
3 bay leaves

6 slices bacon, stacked and cut into 1/2 inch pieces
1 onion, diced
5 clove of garlic, minced
2 carrots, diced
2 stalks of celery, diced
1 medium yellow bell pepper, diced
1 Tbsp dried thyme
1 tsp dried rosemary, ground...(make sure you do this, it it so good)
1 tsp sea salt
2 1/2 cups vegetable stock
1/4 cup fresh basil, chopped
1/2 cup fresh flat leaf parsley, chopped
1 Tbsp lemon juice
black pepper to taste

Put peas in a pot with water and bay leaves. Cover and simmer on med-low heat for 45 minutes. Stir occasionally. Add more water if needed.

In a large skillet, cook the bacon until cooked, but not cripsy. Add the onion and the garlic, cook until soft, about 4 minutes. Add the carrots, celery and bell pepper, cook for 1 minute and then add dried thyme, rosemary and sea salt. Saute for 3-5 minutes more.

Add vegetables to the cooked peas. Add vegetable stock, stir well and simmer at med- low until vegetables are tender. Add the fresh basil, parsley, lemon juice and pepper.

~Enjoy!