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Pork Free Split Pea Soup

I grew up on ham hocks and split pea soups as a tasty inexpensive meal. Pork is no longer a part of my diet but I did not see any reason why I had to say goodbye to split peas. This easy nourishing soup will be just as satisfying and a bit healthier! The ginger, garlic, onions and chicken stock chase away the flu and help heal the gut. The carrots and celery are a must for a hearty flavor.

3 T Kerrygold butter or coconut oil

6-7 carrots, diced

1/2 bunch of celery, chopped

1 onion, chopped

3-4 cloves of garlic

10 cups of homemade chicken stock

2 cups dried split peas (approx 1 pound)

Thai Kitchen Paste or ginger & cinnamon to taste

Sea Salt and Pepper to taste

Melt the butter in a large pan.

Sautee the carrots, onions and celery for about 5-7 minutes.

Add the garlic and sautee for about 1-2 minutes or until it begins to smell pungent.

Add the chicken stock and cook until the veggies are tender.

In a separate pan cook the split peas in 8 cups of water. Cook until tender... some of us like them still formed as peas, some of us like them cooked until they are a thick porridge.

Blend the veggies until smooth and add them to the split peas.

Serve with Thai Kitchen Paste or ginger & ciunamon to taste.

*Step saver: If you are cooking the split peas to a thick porridge mush you do not have to cook them separately. You can leave the tender veggies is small chopped yummy bits throughout the split pea thickness.

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