1 bag of dried peas
8 cups of chicken broth ( I used low sodium and added salt later)
4 green onions, chopped
4 stalks of celery, chopped
4 large carrots, chopped
2 teaspoons curry powder
Salt & pepper to taste
4 pieces of bacon
3 cloves of garlic
Sage & thyme to taste ( I used 1 teaspoon each and adjusted as it cooked)
Directions
Wash & drain peas.
Cook peas in 8 cups of chix broth with all other ingredients, except bacon (about 30 minutes).
Cook bacon in separate pan until moderately crispy, not too crisp.
Add bacon & bacon drippings to soup pot when peas are soft.
Cook for another 30 minutes.
Blend most of the soup in the blender and then return to pot.
Add extra chopped garlic at the end...if you like garlic.
Top with sour cream and broken tortilla chips and serve with toasted garlic bread.
