I like to make this soup with half stock and half water—this way I get the flavor and nutrients from the stock without completely depleting my freezer supply of homemade stock! Feel free to add extra fresh herbs at the end of cooking time. Oregano, fresh thyme, and basil are delicious additions. Serve with grain-free Herbed Focaccia Bread or with gluten-free Rosemary Sea Salt Breadsticks.
Ingredients
2 tablespoons
extra virgin olive oil
1 large
onions
diced
1 packages
turkey bacon
chopped
(8 ounces)
3 cups
green split peas
14 cups
chicken bone broth
(or water)
4 large
carrots
diced
5
celery stalks
chopped
4 medium
yukon gold potatoes
chopped
4 cups
chopped
kale
2 cups
frozen peas
1 cups
chopped
parsley
2 teaspoons
Herbamare
(or sea salt)
1 teaspoons
freshly ground
black pepper
