**Not Gluten Free?? No change :-)
**Not Dairy Free?? No change :-)
**Grain Free?? No change ;-)
**Paleo?? Sorry, this is not a Paleo friendly soup
**Paleo?? Sorry, this is not a Paleo friendly soup
Note: This recipe takes about 4-5 hours to cook, but it's worth it!
Ingredients:
Ingredients:
16 oz dry split peas
2 cups chicken broth (be careful reading ingredients for a gluten free chicken broth, Cinderella loves Kitchen Basics Original Chicken Stock)
7 ½ cups water
7 ½ cups water
2 medium onions, chopped
4 stalks celery, sliced
8 oz carrots, sliced
2 tsp sea salt
3-4 marrow bones (or 1 package pork neck bones)
1/8 tsp ground black pepper
1/8 tsp garlic powder
Directions:
1. Put split peas, bones, chicken broth and water in a large pot
2. Simmer the peas, bones, broth and water on a low/medium flame for 1 1/2 hours with lid on
3. Add onion, celery, salt, pepper and garlic and simmer another 1-2 hours (with lid off) or until split peas are completely cooked
2. Simmer the peas, bones, broth and water on a low/medium flame for 1 1/2 hours with lid on
3. Add onion, celery, salt, pepper and garlic and simmer another 1-2 hours (with lid off) or until split peas are completely cooked
4. Add carrots and cook for another 30-40 minutes (with lid partially off)