Preparation. Dice bacon into 1/4-inch cubes. Place in a heavy 6-quart pot over medium-low heat. Cook until fat is rendered and translucent. Add split peas, stir to coat with fat, and add bay leaves and 2 quarts stock. Increase heat and bring to a boil. Remove soup from heat. Add salt and pepper to taste.
Transfer the bacon to paper towels to drain, keep the fat in the pot. Stir the onions, garlic, and 1/2 teaspoon each salt and pepper into the fat in the pot and cook, stirring occasionally, until golden, 8 to 10 minutes. Stir in the carrots, celery, stock, and split peas and bring to a simmer.
Rosemary adds a distinctive, earthy flavor to this wonderful split pea soup.. Place bacon in a large pot, and cook over medium heat until crisp. Stir in onion .
UPDATE- after making this several times now I have found the cooking time will vary between 25 to 45 minutes - I can only put it down to the split peas and that .
SautÃ© bacon in heavy large pot over medium-high heat until crisp and brown.. . very good flavor. added the 1/2 cup extra of the split peas to make the soup .
A delicious thick and hearty soup the whole family will love!