Place a large pot (such as a Dutch oven) on the stove top and heat to medium-high heat. Add the strips of bacon in a single layer. Cook for a few minutes per side, or until the bacon is crispy and much of the fat has rendered. Use tongs to pull out the bacon and place it on a cutting board to cool. When the bacon is cool enough to handle, chop it into small pieces and store in the refrigerator until ready to use.

Transfer the chopped onion to the pot with the bacon grease and sauté, stirring frequently, until it has softened, about 5 minutes. Add in the minced garlic and continue sautéing another 2-3 minutes.

Pour in the chicken broth, water, bay leaf, Italian seasoning, and split peas. Give everything a big stir, cover the pot, and bring it to a full boil. Reduce the heat to low heat and simmer for one hour, covered. Check on the soup and if the peas haven’t begun falling apart yet, cook for another 20 minutes at a simmer.

Add in the chopped carrots, cover the pot again, and cook for an additional 30 minutes, until the carrots have softened and peas have softened to the point of falling apart. For very thick soup, remove the lid during this last stint so that some of the liquid evaporates. Stir in the chopped cooked bacon.

Taste the soup for flavor, and add sea salt and black pepper to your personal taste. Serve in big bowls, and enjoy! If you like it, give each bowl of soup a drizzle of olive oil and fresh lemon juice or freshly grated parmesan cheese.