Split Pea & Bacon Soup
Recipe Type: Soups
Cuisine: Freezer Bag Cooking, Insulated Mug Method, One Pot Meals
Description Thick split pea soup full of vegetables and bacon.
- 1⁄3 c cooked and dehydrated split peas
- 2 T dry milk
- 2 T shelf stable bacon or bacon bits
- 1 T diced dried carrots
- 1 T dried hash browns
- 2 t lower sodium chicken bouillon
- 1 t diced dried onion
- 1 t dried celery flakes
- 1 t dried parsley
- 1⁄2 t dried carrot powder
- 1⁄4 t dried garlic
- 1⁄4 t ground black pepper
- 1⁄4 t dried chives
- 2 c water
- At home pack everything into a quart freezer bag or a sandwich bag, depending on method used.
- FBC method:
- Add 2 cups near boiling water to the dry mix. Stir well, put in a cozy and let sit for at least 15 minutes, preferably up to 30 minutes.
- Insulated mug method:
- Follow as above, covering mug tightly after adding water. Let sit for 15-30 minutes as noted.
- One pot method:
- Bring 2 cups water to a boil. Add in the dry ingredients, bring back to a boil. Cover tightly and turn off your stove. In cold temperatures put your pot in a cozy. Let sit for 15 minutes.
Celery flakes are found in the spice aisle of nearly all grocery stores. They are a mix of diced celery and celery leaves.[br]Shelf stable bacon is found in the meat department, salad toppings section and with the canned/pouched meat. 2 Tbsp crumbled bacon is equal to two cooked slices of bacon.[br]Instant hash browns are sold near the instant mashed potatoes. One can also dry frozen hash brown shreds as well.[br]On sit time:[br]If you live or hike in high altitude (above 7,000 ft) you will need a longer sit time. Above 11,000 feet you may find you need to simmer the soup for a good 5-10 minutes for the split peas to rehydrate properly.