Ingredients

• 4 slice smoked bacon
• 1 can petite diced tomatoes
• 2 tbsp. Dijon mustard
• kosher salt
• Pepper
• 1 1/2 c. Green Split Peas
• 4 clove garlic
• 2 medium carrots
• 2 stalk celery
• 1 large onion
• 6 sprig fresh thyme
• croutons
• crisp bacon
• Chopped parsley

Directions

1. Microwave the bacon slices on high for 3 minutes, OR panfry until crispy.

2. Meanwhile, in a 5- to 6-quart slow cooker, combine the tomatoes (including their juices), mustard, 5 cups water, and 1/2 teaspoon each salt and pepper.

3. Add the partially cooked bacon along with the split peas, garlic, carrots, celery, onion, and thyme and stir to combine. Cook, covered, until the vegetables are tender and the peas have broken down, 7 to 8 hours on low or 4 to 5 hours on high.

4. Remove and discard the bacon slices and thyme. Divide among bowls and top with croutons, bacon, and parsley, if desired.

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