Savory Split Pea Soup (with a wee bit of Bacon!)

I know, lots of green on the blog this week, but I promise, it’s all delicious. This recipe is adapted from the new Free eCookbook, Smart School Time Recipes: The Breakfast, Snack, and Lunchbox Cookbook for Healthy Kids and Adults.

This recipe was contributed to the eBook by my good friend, the fabulous non-dairy diva, Sarena. Her version is vegetarian. Yes, I masacred it by putting a little bit of bacon in it. But I knew the very word “bacon” would get my husband excited about this soup. And it did. And he loved it. I think he would have loved it sans bacon too (that was just the icing on the cake, the motivation, the … well, you get the picture), so feel free to go with her original recipe or maybe add some vegetarian / vegan bacon? I mean seriously, why not?

split pea soup

 

Savory Split Pea Soup

Adapted from Sarena’s recipe in Smart School Time Recipes. This recipe is Dairy-Free, Egg-Free, Gluten-Free, Nut-Free, Soy-Free, and as noted you can make it Vegan / Vegetarian with Sarena’s original recipe from the ebook, or with some vegan bacon!

  • 1 to 2 Slices of Bacon, Chopped or a Handful of Bacon Pieces (not bacon bits)
  • 3 to 4 Medium to Large Carrots, peeled and diced
  • 1 Cup Diced Onions or 1/2 Teaspoon Onion Powder (I ran out or onions, so I used onion powder instead and it was still delicious)
  • 2 Small to Medium Cloves Garlic, crushed
  • 8 Ounces Dry Split Peas, picked and rinsed
  • 1-1/2 Cups Diced Potatoes (about 1 large Russet or 4 little white potatoes – which I used)
  • 4 Cups Chicken or No-Chicken Broth (I used Imagine Foods Chicken Broth)
  • 1/8 to 1/4 Teaspoon Pepper (to taste)
  • 1/4 to 1/2 Teaspoon Salt (start with 1/4 and work your way up if you think it needs more – I used between this amount)

Add the bacon pieces to a large pot and cook over medium-low heat for a couple minutes. Add the diced carrots and onions (if using) and cook for about 5 minutes (you can add a little liquid if there isn’t enough fat from the bacon to preven sticking). Add the crushed garlic and cook for just a minute more. Add the peas, potatoes, and broth, and bring to a boil. Cover, reduce the heat, and allow it to simmer for about 45 minutes. Season with the salt and pepper to taste, give it a nice stir, and allow it to simmer for another 5 minutes.

Note: I’m at higher altitude, so I tacked on another 10 minutes to create a nice thick soup, but 45 minutes should be enough time in most places.

Makes 3 to 4 servings

 

For Sarena’s original version, click below to get your copy of this …

smart school time cookbook

Now. 125 Recipes. It’s Free. I Swear. Okay, I’m done nagging.