Frugal Foodie Friday: Today's recipe was adapted from the new Free eCookbook, Smart School Time Recipes: The Breakfast, Snack, and Lunchbox Cookbook for Healthy Kids and Adults. It was 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? In fact, I think I will probably give the vegan bacon recipe a go the next time around.

For Sarena's original version, go download a copy of Smart School Time Recipes. Now. 125 Recipes. It's Free. I Swear. Okay, I'm done nagging. For my version of the recipe (a pinch more of this and a little more of that), read on ...

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

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Article and recipe by Alisa Fleming, founder of GoDairyFree.org and author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living.