My Version of Pea Soup

Place 6 bags of organic frozen peas into a large saucepan. Add 3 cups of organic shredded carrots and 4 containers of organic chicken bone broth. Put the saucepan on medium-high heat and bring to a boil. Then reduce to medium-low heat, cover, and stir occasionally.

While the soup simmers, take 1 pound of nitrate-free turkey bacon and bake it in the oven at 350° for 30 minutes. Remove the bacon, pat it dry, and dice it. Add the diced bacon to the soup mixture.

Take an immersion blender and blend everything together thoroughly until smooth. Continue to stir the soup on medium-low heat until it reaches your desired consistency. Serve and garnish with black pepper and chives. Enjoy!