Split Pea Soup with Herbes Provencal
- 3/4 lb bacon uncured
- 1 onion, medium minced
- 1 carrot minced
- 1 celery stalk minced
- 3 cups split peas
- 4 cups chicken stock
- 1 cup water
- 1/2 cup white wine
- 2 tsps organic Herbes Provencal
- 2 tsps fine sea salt
- 1 tsp organic ground black pepper
In a large saucepan, cook bacon over medium heat, remove from pan and dice into small pieces.
Add onion, garlic, carrots, and celery to the pan an sauté for 4 minutes
Add bacon and split peas and sauté for one more minute
Combine all of the ingredients in a stockpot. Cook on low for 8 hours.