1 lb. dry split peas, divided
1/2 lb. bacon (about 8 slices)
1/2 large yellow onion
2 leafy celery sticks
2 medium potatoes
1 (32 oz.) carton chicken broth (I use Swanson)
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. cumin spice
1/4 tsp. garlic powder or ground dried garlic (not garlic salt!)

Before starting put bacon in freezer (helps with cutting). Chop celery fine as possible (I include leaves for extra flavor). Skin and chop potatoes (the smaller the better). Chop onion extra fine.

Add ONLY HALF of rinsed dry peas. Add seasonings. Remove bacon from freezer and chop fine. Add enough broth to cover ingredients. Cook on high, stirring every two hours to prevent sticking & burning.

When peas are soft and falling apart, use a potato masher and mash everything to mush. Add the rest of the peas (stay whole for texture) and the rest of the broth.

Soup is ready when new peas turn to a dull green like the rest of the soup. If it's too thick just add some water 1/4 cup at a time.

Serve with corn bread.

Submitted by: Amber