Check out this month’s Hurst Family Harvest recipe from Carol Kicinski @ Simply Gluten Free ! The smooth texture of cooked split peas allows her to remove the usual addition of heavy cream all together, while the included Hickory Smoked Seasoning was a perfect substitute for a huge portion of bacon. Final dish is a lot lower in fat and cholesterol, but still great flavor!

Gluten Free Low Fat Split Soup Recipe
by Carol Kicinski

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

Directions

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 lemon juice, hot sauce and some salt a 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. Remove to a plate lined with paper towels and drain well.

Serve soup garnished with bacon bits and green onion slices.

Serves 6.