• Cook bacon over medium heat in a large pot for 8 minutes. Remove half with a slotted spoon to a bowl. Add onion, carrots, celery and garlic to pot. Continue to cook 5 minutes.

  • Stir in split peas, broth, 2 cups water and rosemary. Bring to a boil over medium-high heat. Reduce heat, cover and cook 40 minutes or until peas are soft. Season with salt and pepper.

  • Ladle soup into bowls; top each with a little of the reserved bacon bits.

Nutrition Facts

362 calories; 7 g total fat; 11 mg cholesterol; 867 mg sodium. 54 g carbohydrates; 22 g protein;