Split Pea Soup with Sweet Potato and Thyme

This is my first soup of the 2014 Fall season. I've never made a Split Pea soup before, so I thought I'd give it a try. It turned out very well.

Split Pea Soup with Sweet Potato and Thyme

3/4-1 cup low sodium Bacon (or Turkey Bacon), cooked and diced

Oil

1/2 Onion, diced

Garlic

1/2 medium Sweet Potato, diced

1 medium Potato, peeled and diced

1 smaller Leek, diced

1 cup dried Split Peas, washed and looked over

Thyme

Black pepper

1/4  tsp. Turmeric

1 Tbsp. Lemon Juice

4 cups or 1 carton low sodium Chicken Broth

1 cup dried Split Peas, washed and looked over

Cook the bacon as desired (in oven or on stove-top), until crisp. Set aside on a paper towel.

In a large pot, sauté onions, leek, sweet potatoes, potatoes, and garlic with oil. Season with Black pepper, tumeric, and thyme. Cook until onions are soft, about 10 minutes. Add chicken broth, lemon juice, and split peas. Cover the pot and bring the soup to a simmer. Cook until the split peas are done, about 1 hour. About half way through, add diced bacon.