All we need

Fry bacon with onions until Golden brown

Grate carrots, 3 stalks of celery cut

Fried onions and bacon and combine with carrots and celery in a large saucepan and add a teaspoon of sugar.

In the same large saucepan, add the previously washed peas, pour all the water or chicken broth, add Bay leaf, pepper and ribs, not to forget the spices and chopped garlic. Boil for 2 hours. Usually peas are filled with water for a few hours before cooking, but if you forget, then do not worry - you just need a little longer to cook. Once the meat is Golden, remove it from soup and remove bones, cut the meat and put it back in the soup. In the finished soup add a teaspoon of vinegar. Infused soup and tastes better the next day. Serve with crackers and chips, and homemade bread.

Since this is a popular soup recipe French province, we decided to add a photo of the French canadian cities of Quebec, where, of course, the most popular soup is the onion, which I'll cook next time.