Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Olive Oil |
| ½ pounds | Slab Bacon, Rind Removed, Cut Into 2\" Cubes |
| 6 mediums | Carrots, Cut Into 1/2\" Lengths |
| 3 mediums | Onions, Diced Coarsely |
| 4 \N | Cloves Garlic, Minced |
| 2 \N | Leeks, w/3\" of Green, Diced Fine |
| 1½ pounds | Cabbage, Cored & Cut Into 1\" Pieces |
| 1 \N | Russet Potato, Peeled & Diced |
| ½ cup | Dried Green Split Peas |
| 8 cups | Chicken Broth |
| 1 cup | Parsley, Chopped |
| 2 teaspoons | Thyme, Dried |
| 1 teaspoon | Tarragon, Dried |
| \N \N | Salt |
| \N \N | Pepper |
| 4 mediums | Zucchini, Diced |
| ¾ pounds | Swiss Chard, Cut Across Into 1\" Slices Plum Tomatoes, Seeded & Diced |
Heat the oil in a large heavy Dutch Oven over medium low heat. Add the bacon. Cook, stirring for 10 to 12 minutes. Add the carrots, onions, garlic and leeks. Cook over low heat to wilt the vegetables (about 15 minutes), stirring occasionally. Fold in the cabbage, potato and split peas. Cook for 10 minutes. Add the broth, half the parsley, and the thyme, tarragon, salt and pepper. Bring to a boil. Reduce heat and simmer for 30 minutes. Add the zucchini. Cook another 15 minutes, stirring occasionally. Add the Swiss chard. Cook another 8 to 10 minutes. Stir in the tomato and the remaining parsley. Cook 5 minutes. Serve hot.