Split Pea & Bacon Soup
Ingredients:
- 1⁄3 cup cooked and dehydrated split peas
- 2 Tbsp dry milk
- 2 Tbsp shelf stable bacon or bacon bits
- 1 Tbsp diced dried carrots
- 1 Tbsp dried hash browns
- 2 tsp lower sodium chicken bouillon
- 1 tsp diced dried onion
- 1 tsp dried celery flakes
- 1 tsp dried parsley
- ½ tsp dried carrot powder
- ¼ tsp dried garlic
- ¼ tsp ground black pepper
- ¼ tsp dried chives
Instructions:
At home pack everything into a quart freezer bag or a sandwich bag, depending on method used. Mark “Add 2 cups water”.
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.
Serves 1.
Notes:
Celery flakes are found in the spice aisle of nearly all grocery stores. They are a mix of diced celery and celery leaves. 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. Instant hash browns are sold near the instant mashed potatoes. One can also dry frozen hash brown shreds as well.
On sit time: 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.