| 3 | strip(s) | bacon |
| 5.63 | lb | chicken broth - low sodium |
| 2 | unit | onions |
| 1 | lb | split peas |
| 0.5 | tsp | garlic powder |
| 0.5 | tsp | thyme |
| 0.5 | tsp | pepper |
| 2 | unit | bay leaf |
| 4 | unit | carrots |
| 3 | unit | celery |
1. Slice onions into bite sized chunkish pieces.
2. Cut bacon (it's easier with scissors) into 2 inch strips.
3. Fry bacon and onions in a pot (not a pan silly).
4.When the bacon looks sufficiently cooked, add chicken broth and spices. Bring to a boil.
5. Add the peas and turn down the heat to a medium to low.
6. Chop the carrots and celery and add.
7. Cook until the peas are tender. Taste them. It takes about an hour.