When the temperatures drop from 100° to 57° & then to 49° in 2 days, another batch of soup was in order. Although by the time I had my few missing vegetables today, 64° was a little less chilly. Here is my split pea soup with sauteed vegetables & 4 strips of bacon added. I also swapped out celery in favor of bok choy.
1/2 large yellow onion (1 & 1/4 c. diced onions)
1 bunch golden beets diced
3 lg carrots diced
1 bunch of bok choy diced
4 strips of bacon
Sautee onions, carrots, & golden beets in coconut oil in one pan.
Add pink Himalayan salt.
Sautee bok choy with 4 strips of bacon in another pan. Add in 4 diced garlic cloves.
Rinse & cook 1 & 1/2 c. green split peas to directions.
1 qt chicken stock
2 tsp Kirkland Signature No-salt 21 spice blend
After the onions, carrots, & beets were sauteed, & while the peas finished cooking, I added 1 quart of chicken broth to the veggies. Add 2 tsp Kirkland No-salt seasoning mix. Simmer.
Once the peas were fully cooked, I blended them with my hand mixer. Then, I added the sauteed vegetables in broth, and bacon. Simmer for 15 minutes.
I left the water in when blending the cooked peas, so it’s a little thinner than last time I made pea soup.
Still very delicious!!