Adapted from Sarena's recipe in Smart School Time Recipes.
Author: Alisa Fleming
Serves: 3 to 4 servings
Ingredients
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 ½ teaspoon onion powder (I ran out or onions, so I used onion powder instead and it was still delicious)
2 medium-large garlic cloves, 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, no-chicken broth, or vegetable broth (I used Imagine Foods Chicken Broth)
⅛ to ¼ teaspoon pepper (to taste)
¼ to ½ teaspoon salt (start with ¼ and work your way up if you think it needs more - I used between this amount)
Instructions
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.
Notes
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.
Recipe by Go Dairy Free at https://www.godairyfree.org/news/nutrition-headlines/savoring-split-pea-soup-with-a-hint-of-bacon