4 bacon slices, chopped
1 small onion, chopped
1 medium leek (white and pale green parts only), sliced
1 large carrot, peeled, chopped
2 garlic cloves, minced

4 14 1/2-ounce cans low-salt chicken broth
1 1/4 cups green split peas, rinsed
2 bay leaves
1/2 teaspoon chopped fresh rosemary or 1 teaspoon dried, crumbled

Sauté bacon in heavy large pot over medium-high heat until crisp and brown. Add onion, leek, carrot and garlic and sauté until vegetables begin to soften, about 6 minutes. Add broth, peas, bay leaves and rosemary and bring soup to boil. Reduce heat to medium-low, cover and simmer until peas are tender, stirring occasionally, about 1 hour. Season soup to taste with salt and pepper.