This week’s receipt came out to $30.15 (we had $14.79 last week, but I spent another $8 on soy milk, tomato sauce and mozzarella cheese last Saturday, so we still had a surplus of $6.69 when I went food shopping on Tuesday). Now we actually have $6.54 LEFT for the week! Pretty exciting. I’ll post the receipt later, but we got a lot of good stuff this week!
The weather suddenly got much colder over the past few days. Combine that with feeling under the weather and you get soup for dinner. This split pea soup is inspired by 101 Cookbooks, but I added some extra bits to make it more smokey tasting.
Smokey Split Pea Soup (variation from 101 Cookbooks)
1 tablespoon olive oil
2 onions, finely chopped
2 carrots, finely chopped
2 cups dried split green peas, picked over and rinsed
5 cups water
1 cube vegetarian bouillon
2 tablespoons bacon bits (they’re vegan!)
1 strip of vegetarian beef jerky (not necessary, but wow)
salt and pepper to taste
Heat olive oil in a big pot and add the onions and carrots. Sautee for a few minutes until the vegetables get soft. Add the split peas, water, bouillon and bacon bits. Bring to a boil and let simmer for about a half hour, or until the peas are soft. Add jerky (if using) and cook for another 5 minutes or so. Puree everything with a hand blender, blender or food processor. Use salt and pepper to taste and serve with some crusty bread (The Kitchn’s No Time bread was made to eat with this soup).