split pea and tomato soup with bacon

from womansday

ingredients

U.S.

Metric

conversion chart

• 4 slice(s) (thick) smoked bacon
• 1 can(s) (14-ounce) petite diced tomatoes
• 2 tablespoon(s) Dijon mustard
• Kosher salt
• Pepper
• 1 1/2 cup(s) green split peas
• 4 clove(s) garlic, finely chopped
• 2 medium carrots, cut into 1/4-inch pieces
• 2 stalk(s) celery, cut into 1/4-inch pieces
• 1 large onion, finely chopped
• 6 sprig(s) fresh thyme
• Croutons, for serving
• Crisp bacon, for serving
• Chopped parsley, for serving

directions

1. Microwave the bacon slices on high for 3 minutes.
2. Meanwhile, in a 5- to 6-quart slow cooker, combine the tomatoes (including their juices), mustard, 5 cups water, and 1/2 teaspoon each salt and pepper.
3. Add the partially cooked bacon along with the split peas, garlic, carrots, celery, onion, and thyme and stir to combine. Cook, covered, until the vegetables are tender and the peas have broken down, 7 to 8 hours on low or 4 to 5 hours on high.
4. Remove and discard the bacon slices and thyme. Divide among bowls and top with croutons, bacon, and parsley, if desired.