Directions

Sort and rinse the peas in a colender under cold running water. To the soup pot add the oil and heat until it covers the bottom. Then add the bacon and cook over medium heat until browned and nearly crisp. Add the garlic, onion, celery and carrot to the bacon and the drippings. Cook, stiring frequently, until the vegetables are slightly softened. Add the peas and six cups of the water, to start. Add more water as it cooks if it appears to be too thick. Simmer for about 90 minutes. Stir frequently. The peas should be very soft. Remove the bacon and discard it. Push the soup through a medium strainer and season with salt and peper to taste.