4 slices turkey bacon, chopped or 1/2 to 3/4 C. TVP bacon
2 cloves garlic, minced
1 large onion or 1/2 C. dried onion
1 C. carrots, chopped or 1/2 C. dried carrots
1 C. celery, chopped or 1/2 C. dried celery
2 C. split peas
7-1/2 C. chicken broth (4 cans) or 7-1/2 C. water with 2 TB Frontier chicken
broth powder
1 TB Italian seasoning
salt & pepper to taste

Saute bacon until crisp. Add minced garlic, onion, carrots, and celery. Saute
for 2 minutes. Add split peas, broth, and seasoning. Cook at full pressure for
fifteen minutes or simmer 45-60 minutes in stock pot. Blend soup with a
blender for smoother texture before serving. Makes 8-10 servings.