1" thick slice of pancetta diced in 1/2 inch cubes
1 1/2 large onions chopped
3 small carrots chopped 1/2 inch cubes
1 medium potato chopped 1/2 inch cubes
4 garlic cloves
64 oz chicken broth
1 3/4 cups split peas rinsed and drained
1 bay leaf
pepper to taste
Saute' diced pancetta, onions, and garlic cloves in heavy large pot over medium-high heat until pancetta is crisp and brown. Remove excess fat. Add broth, peas, and bay leaf and bring soup to boil. Reduce heat to medium-low, cover and simmer 1 hour then add potato and carrots. smash softened garlic cloves with spoon. Simmer additional hour until peas start to break down, about 1 more hr., stirring occasionally. Remove lid for last 1/2 hour while simmering. When soup has reached desired consistency, season to taste with pepper. Soup will probably not need salt as pancetta is quite salty.
Serve with a crusty bread.