2 slices of bacon chopped or 1 cup chopped cooked ham
1 cup celery chopped
2 carrots sliced
6 cups chicken broth
1 tbl butter
Instructions
Place all ingredients in a 12″ dutch oven.
Cook for two hours or cooked to the point where the peas start to burst and the celery and carrots are soft, its time to bend the soup to your personal preference.
I like mine chunky.
Serve with a hearty bread of your choice and enjoy!
Recipe by Cooking Outdoors at https://cooking-outdoors.com/dutch-oven-split-pea-soup-recipe/