Begin with 1 package of Kimker Hill Farm Yellow Split Peas.
Put entire package into a stock pot & rinse well. Then cover with about 10 cups water.
Add about 1 tablespoon granulated garlic, a sprinkle of italian seasoning, 2 teaspoons lemon juice
& 1 teaspoon salt.
Begin cooking on medium-high heat.
Chop 2 large onions & 2 stalks celery, then add to soup.
When it comes to a low boil, reduce heat to low & let simmer about 1 hour.
Add more water if necessary during cooking.
About 10 minutes before serving, add:
One grilled chicken breast cut into small pieces & 1/2 pound chopped fresh spinach.
Turn off heat & cover, allow it to remain on the hot burner until ready to serve.
It got rave reviews from my family this evening. I served it with my Gluten-Free Multi-Grain Bread.
You can get the Kimker Hill Farm Yellow Split Peas, the fresh spinach & my Gluten-Free Multi-Grain Bread
(already baked or the mix to bake yourself) from us at the next market!
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