Bacon and Rosemary Split Pea Soup

The rain doesn’t want to go away, perfect for a homey delicious and fulfilling soup. So, when you come home from work, make the soup, find a cozy couch in front of your TV and watch whatever you want. It is so comforting.
 
Approximate Prep and Cooking Time: 45 to 1 hour (it takes time to soften the split peas.)
Approximate Cost: $8.20 or $2.05 per serving.
Servings: 6
 
Ingredients
1 1-lb. bag of Split peas ($1.25)
10 slices of Bacon ($1.65)
3 cloves of garlic, minced (.25)
1 medium size onion (.50)
1 carrot (.25)
2-3 cups of chicken broth ($1.50
1 spring of Rosemary (.30)
Adobo Goya to taste (.20)
1 tbsp. Goya Salad Olives (.30)
2 avocados ($2.00)
 
 Directions
 In a medium size pot, add the split peas, examine, sort and wash well. To soften the peas, fill the pot with warm water about a couple of inches above the peas. Turn to medium high uncovered.
 
Place the chopped bacon slices in a skillet and cook over med. heat until crisp and crunchy. Drain in paper towel and set aside.
 
In the same skillet, remove most of the bacon fat and add the carrot, chopped onion and garlic until soft and translucent (approx. 5 minutes). Pour the chicken broth carefully and add the softened peas and the rosemary spring.
 
Bring it to a boil, reduce the heat to low, cover and simmer for about 5 more minutes.
Add half of the chopped bacon. Your soup is ready to serve. Garnish with chopped parsley or cilantro and sprinkle crispy bacon on top.
 
HACK: Start to soften the peas in water, however, when the water begins to evaporate, replace every time with chicken broth. This will provide another layer of flavor. Also, instead of salt and pepper, use Adobo or/and Sazón Goya, two amazing flavor boosters.