Ingredients
1 large onion, chopped1 cup chopped celery1 cup chopped fresh carrots2 tablespoons olive oil1 teaspoon dried thyme1 package (16 ounces) dried green split peas, rinsed4 cups vegetable broth2 cups water6 ounces Canadian bacon, chopped1/4 teaspoon pepper
Preparation
In a large skillet, saute the onion, celery and carrots in oil until tender. Add thyme; cook 1 minute longer.
Transfer to a 5-qt. slow cooker. Add the peas, broth and water. Cover and cook on low for 7-8 hours or until peas are tender.
Cool slightly. In a blender, process half of the soup until smooth. Return all to the slow cooker. Add bacon and pepper; heat through.
