Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Olive Oil
1/2 lb Slab Bacon, Rind
-Removed, Cut Into 2"
-Cubes
6 md Carrots, Cut Into
-1/2" Lengths
3 md Onions, Diced Coarsely
4 Cloves Garlic, Minced
2 Leeks, w/3" of Green,
-Diced Fine
1 1/2 lb Cabbage, Cored Cut
-Into 1" Pieces
1 Russet Potato, Peeled
- Diced
1/2 c Dried Green Split Peas
8 c Chicken Broth
1 c Parsley, Chopped
2 ts Thyme, Dried
1 ts Tarragon, Dried
Salt
Pepper
4 md Zucchini, Diced
3/4 lb Swiss Chard, Cut
-Across Into 1" Slices
6 -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.

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