This soup is a perfect one bowl meal that satisfies your belly and your tastebuds!
2 1/2 c dried organic split peas
3-4 pieces of humanely raised nitrate free bacon
3 T olive oil
4 medium carrots quartered lengthwise and choppped
2 medium onions chopped
4 celery stalks halved lengthwise and chopped
2 cloves of garlic minced
6-7 t Better than Boullion chicken stock
1 t salt
1/2 t ground black pepper
1 t marjoram
5 large springs fresh thyme
4 small yukon gold potatoes peeled and cut in a small dice
Bragg's Liquid Aminos
Garret Valley Smoked Fresh Turkey Keilbasa quatered and sliced (Common Market)
Rinse and then soak peas over night in a large bowl of cold water. For a faster method, simmer peas for 2 minutes and then let stand for 1 hour.
In a large stock pot sautee bacon on low heat to render fat. When cooked through set bacon aside for another use keeping the fat in the pan.
Bring heat up to medium and add olive oil, onions, celery, carrots, and garlic and let sautee for 5 minutes or until soft. Add peas, Better than Boullion and enough water to cover peas by about 3 inches. Add marjoram, salt and pepper. Bring to a boil and then let simmer 2 1/2- 3 hrs or until peas are broken down. You may have to add more water depending on how long you cook it.
Add the potatoes and thyme and let simmer for another 45 minutes.
Season with additional salt and pepper to taste. Serve hot with pieces of the keilbasa and top with Bragg's Liqiud Aminos.