Ingredients
2 Tbsp. olive oil
1 med onion finely chopped
2 stalks celery, sliced
3 carrots peeled & sliced
1 med. yam, peeled and cut into 2 in. Pieces
2 cups yellow or green split peas, ringed and picked over
8 cups chicken or veg. Broth
2 bacon slices or small ham hock
Salt and freshly ground pepper
Garnish: 6 strips bacon
Preparation
Heat oil over med. heat in large Dutch oven. Sauté onion until soft. Add celery, carrots, and yam, and sauté another 3 min. Add split peas, broth, bacon or ham hock, salt and cumin, and bring to simmer over low heat. Partially cover and cook 50-60 min., or til peas are tender. Remove bacon or ham hock. Place bacon slices in skillet and cook until crisp. Remove to paper towel and crumble. Purée soup until desired texture. Season to taste Ladle into bowls and top with bacon. May freeze leftovers
