Split Pea & Bacon Soup

Serves: 5
Total Calories: 35


1/3 cup cooked and dried split peas
2 tablespoons powdered milk
2 tablespoons shelf stable bacon or bacon bits
1 tablespoon diced dried carrot
1 tablespoon dried or freeze-dried hashbrowns (or mashed potatoes)
2 teaspoons low sodium chicken bouillon
1 teaspoon dehydrated onion
1 teaspoon dried parsley
1/2 teaspoon dried carrot powder
1/4 teaspoon dried garlic
1/4 teaspoon ground black pepper
1/4 teaspoon dried chives
2 cups water


1. Pack all ingredients into gallon Ziploc bag.

1. Add boiling water to bag of dry mix; stir and let sit 15 – 30 minutes.

Insulated mug method:
1. Add boiling water to dry mix; seal container; let sit 15 – 30 minutes.

One pot method:
1. Add dry mix to boiling.

2. Remove from heat.

3. Let sit 15-30 minutes; in cold temperatures place into a cozy.

Fun Fact: The Appalachian Trail is the longest continuously marked footpath in the world.

Nutritional Facts:

Serves: 5
Total Calories: 35
Calories from Fat: 2

This Split Pea & Bacon Soup recipe is from the In The Wild Chef Cookbook. Download this Cookbook today.

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