Split Pea Soup with Veggies

Split Pea Soup with Veggies

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.

Bacon & bok choy in 1 pan, onions, carrots, & golden beets in another pan.

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!!

Split pea soup with veggies and bacon.

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