This soup is perfect for a cold, windy Fall day.
1 medium onion, finely diced
2 large carrots, finely diced
1 rib celery, chopped
2 strips bacon, chopped
2 tsp dried basil
1 tsp salt
2 cups yellow split peas
2 bay leaves
7 cups water
Add a tablespoon of butter or oil to a large pot over medium heat. Add onions, carrots, celery, and bacon, stirring often, until carrots have softened slightly.
Add basil, salt, pepper and split peas, stirring to combine
Add bay leaves and water, then increase heat to high. Once it starts to gently boil, lower heat to a simmer and cook, covered until peas have softened and begin to break down, about 1.5-2 hours.
Soup will thicken as it rests. Add water if needed and additional salt and pepper to taste.