Gluten Free Split Pea Soup Recipe
Servings: 6 Servings
Calories: 313kcal
Ingredients
- 1 tablespoon olive oil
- 1 medium white or yellow onion , chopped
- 2 - 3 medium carrots , peeled and diced
- 3 cloves garlic , minced
- 1 package Hurst Family Harvest Split Pea Soup Mix
- 7 cups water
- 5-6 dashes hot sauce (like Tabasco)
- Juice of 1 lemon
- Salt & pepper if needed
- 4 strips bacon
- 4 green onions , sliced thinly
Instructions
- Heat olive oil in a soup pan or Dutch oven over medium-high heat. Add the onions and carrots and sauté until the onions are translucent, about 5-6 minutes. Add the garlic and cook for 30 seconds. Rinse and drain the split peas and add to the pot along with the seasoning packet and 7 cups of water. Bring to a boil, reduce heat, cover pan and simmer for 45 minutes. Add hot sauce, lemon juice, and some salt and pepper to taste if needed. Cook for 10 more minutes.
- While the soup is cooking, cut the bacon into small, ¼ inch pieces. Put into a cold frying pan; turn on the heat to medium and cook, stirring often until the bacon is very browned and crispy. Transfer to a plate lined with paper towels and drain well.
- Serve soup garnished with bacon bits and green onion slices.
Nutrition
Calories: 313kcal | Carbohydrates: 44g | Protein: 17g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 159mg | Potassium: 828mg | Fiber: 17g | Sugar: 8g | Vitamin A: 8656IU | Vitamin C: 17mg | Calcium: 74mg | Iron: 3mg