Split Pea Soup

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-style 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  

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.