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    You are at:Home»News»In The News»Savoring Split Pea Soup with a Hint of Bacon

    Savoring Split Pea Soup with a Hint of Bacon

    0
    By Alisa Fleming on September 10, 2010 In The News

    Today’s Split Pea Soup 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. But I knew the very word “bacon” would get my husband excited about this soup so I snuck some in. And he loved it. I think he would have loved it sans bacon too as the base was seriously delicious. So feel free to go with her original recipe or maybe add some vegetarian / vegan bacon? In fact, I think I will probably give the vegan bacon recipe a go the next time around.

    Dairy-Free Split Pea Soup

    For Sarena’s original version, grab yourself a copy of Smart School Time Recipes…

    Special Diet Notes: Split Pea Soup with a Hint of Bacon

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, soy-free, gluten-free, nut-free, and peanut-free. Optionally vegan and vegetarian.

    Savoring Split Pea Soup with a Hint of Bacon
     
    Print
    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
    1. Add the bacon pieces to a large pot and cook over medium-low heat for a couple minutes.
    2. 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).
    3. Add the crushed garlic and cook for just a minute more.
    4. Add the peas, potatoes, and broth, and bring to a boil. Cover, reduce the heat, and allow it to simmer for about 45 minutes.
    5. 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.
    3.5.3226
     

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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