1 pkg. Camellia green split peas
1 med. onion, chopped
2 lg. carrots, grated
1/4 lb. bacon
1 1/2 toes garlic

Boil peas until liquid turns green and thick, but a few whole pieces remain. In another pot or skillet, fry bacon until crisp and brown. Add onion to bacon and continue to cook until onion is transparent. Add bacon-onion mixture, garlic and carrots all at once to peas. Salt to taste, being careful not to overdo since bacon has salt also. Cook until onions dissolve, stirring occasionally so that mixture does not stick to bottom of pot. Serve.